RICE CAKE (TORTA DI RISO)
Posted for the Zaar World Tour-Italy. From the "Northern Italy Cooking" cookbook. I haven't made this yet, but plan to. This recipe is from Bologna, which is in the Emilia-Romagna region of Northern Italy. Arborio rice is a short, thick-grained Italian rice. Note: prep time does not include cooling time.
Provided by Bayhill
Categories Dessert
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ºF.
- Butter a 10-inch spring form pan.
- Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
- Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
- Stir in rice and reduce heat.
- Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
- Remove from heat and let cool.
- Beat eggs until foamy in a large bowl.
- Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
- Mix thoroughly.
- Pour rice mixture into buttered pan and level top with a spatula.
- Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
- Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.
Nutrition Facts : Calories 573.2, Fat 17.2, SaturatedFat 6, Cholesterol 201.9, Sodium 169.1, Carbohydrate 82.7, Fiber 2.1, Sugar 51, Protein 15.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
