RICE CAKE (TORTA DI RISO)

Rice Cake (Torta Di Riso) image

Provided by Bayhill

Categories Dessert

Time 2h25m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 -2 tablespoon breadcrumbs, finely crushed and unflavored
4 1/2 cups milk
1 1/2 cups sugar
1 lemon, zest of, grated
3/4 cup arborio rice or 3/4 cup other short-grain rice
5 eggs
1/2 cup blanched almond, finely chopped
1/2 cup candied citron peel, finely chopped
1/4 cup rum
2 -3 tablespoons rum
whipped cream

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.