Rice Cake (Torta Di Riso) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350ºF.
2. Butter a 10-inch spring form pan.
3. Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
4. Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
5. Stir in rice and reduce heat.
6. Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
7. Remove from heat and let cool.
8. Beat eggs until foamy in a large bowl.
9. Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
10. Mix thoroughly.
11. Pour rice mixture into buttered pan and level top with a spatula.
12. Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
13. 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.
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