Torta di Riso
Meal Facts:
Prep Time: 15 minutes,
Cook Time: 45 minutes,
Time to Stand: 10 minutes,
Total Time: 1 hour 10 minutes,
Ease of Cooking: Easy,
Servings: 8,
Calories: Approximately 200 per slice,
Cost of Ingredients: About $10,
Cuisine: Italian,
Course: Dessert.
Equipment
- Medium saucepan
- Mixing bowl
- Whisk
- 9-inch round baking dish or cake pan
- Baking parchment (optional)
Ingredients
- 1 cup of Arborio rice
- 4 cups of whole milk or almond milk for a dairy-free option
- 1 cup of granulated sugar
- 4 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon zest optional
- 1 teaspoon of baking powder
- 1/2 cup of raisins or dried fruit optional
- Powdered sugar for dusting optional
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures that the cake will bake evenly.
- Cook the Rice: In a medium saucepan, combine the Arborio rice and 2 cups of the milk. Cook over medium heat, stirring frequently until the rice absorbs the milk and becomes tender, about 15-20 minutes. If you’re using dried fruit, you can add it at this stage.
- Mix the Remaining Ingredients: In a large mixing bowl, whisk together the remaining 2 cups of milk, sugar, eggs, vanilla extract, lemon zest, and baking powder until well combined.
- Combine Mixtures: Once the rice has finished cooking and has cooled slightly, mix it into the egg mixture. Stir until everything is evenly combined.
- Prepare the Baking Dish: Lightly grease your baking dish with butter or line it with parchment paper to prevent sticking.
- Pour the Mixture: Pour the rice mixture into the prepared baking dish, spreading it evenly.
- Bake: Bake in the preheated oven for about 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Once done, remove from the oven and let it cool for about 10 minutes before serving. Dust with powdered sugar for an extra touch!