Best 3 Rice Cake Torta Di Riso Recipes

Rice cake torta di riso is a traditional Italian cake from Lombardy, Piedmont, and Emilia-Romagna. It is typically made with rice, flour, sugar, butter, eggs, and baking powder, and often contains additions such as pine nuts, raisins, and citrus zest. The cake has a dense, moist texture and a sweet, nutty flavor. It is often served as a dessert or snack, and is especially popular during the Christmas season. If you're looking for a delicious and authentic Italian rice cake recipe, you've come to the right place. Here, we'll share the best recipe for torta di riso, with step-by-step instructions and helpful tips to ensure a perfect cake every time.

Here are our top 3 tried and tested recipes!

RICE CAKE (TORTA DI RISO)

Rice Cake (Torta Di Riso) image

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

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

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

TORTA DI RISO

Torta di Riso image

The creamy northern-Italian rice dish risotto can be used to make a "torta", or cake -- good for a party, since it can be made ahead of time.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 10

Ingredients

6 tablespoons (3/4 stick) unsalted butter, plus more for pan
1/2 cup bread crumbs
10 cups chicken stock, preferably homemade
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cup finely chopped mixed fresh herbs, such as thyme, rosemary, basil, parsley, and oregano
3 cups arborio rice
1 cup dry white wine
1/2 cup grated Parmesan, plus more for garnish
Salt and freshly ground pepper

Steps:

Butter an 8-inch springform pan and coat with bread crumbs, shaking out excess. Set aside. In a large saucepan, heat stock to boiling, then lower to a simmer.
In a large, heavy saucepan over low heat, melt 3 tablespoons of the butter. Add onion, garlic, and about 2/3 cup of the herbs and cook until soft and transparent. Increase heat to medium and add rice. Stir well to coat all the grains.
Add wine and simmer, stirring constantly, until mostly evaporated. Add 1 cup of hot stock and simmer, stirring constantly, until mostly absorbed, about 3 minutes. Add remaining stock a ladleful at a time, stirring constantly. Always wait until one ladleful is nearly absorbed before adding the next.
Continue in this manner until rice is creamy and firm but not hard in the center. The total cooking time should be about 15 to 20 minutes but will depend on the size of your pan and the amount of heat, so you must taste rice to judge doneness. Add remaining 1/3 cup of the herbs about halfway through cooking time.
Stir in remaining 3 tablespoons butter, Parmesan, and salt and pepper to taste. Pour into prepared pan and cool completely. Refrigerate overnight.
Heat oven to 400 degrees. Bake torta for about 30 minutes, or until heated through (test by inserting a knife into the center for 15 seconds and checking its temperature).
Unmold torta carefully onto a plate, sprinkle additional grated Parmesan over top, slice into wedges, and serve.

TORTA DI RISO

Torta di Riso image

I made this delicious and rustic torta di riso with fresh spinach and leeks, but the recipe is a perfect catch-all for those abundant summer vegetables. Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do the rest.

Provided by Chef John

Categories Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil, divided
2 tablespoons finely grated Parmigiano-Reggiano cheese, divided
3 cups chopped leeks
3 cloves garlic, minced
2 cups cooked rice
1 ½ cups finely chopped cooked spinach, squeezed dry
¾ cup finely grated Parmigiano-Reggiano cheese
2 large eggs, beaten
1 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
1 pinch ground nutmeg

Steps:

Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese.
Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 25.2 g, Cholesterol 72.3 mg, Fat 10.3 g, Fiber 3.2 g, Protein 11.1 g, SaturatedFat 3.4 g, Sodium 654 mg, Sugar 2.4 g

Tips:

To make your rice cake extra creamy, use whole milk instead of water.
If you don't have a rice cooker, you can make the rice on the stovetop. Just bring 2 cups of water to a boil in a medium saucepan. Add 1 cup of rice, stir, and reduce heat to low. Cover and simmer for 18 minutes, or until all the water has been absorbed.
To make the filling, you can use any type of cheese that you like. Some popular options include mozzarella, cheddar, Parmesan, and ricotta.
If you don't have any cooked spinach on hand, you can use frozen spinach that has been thawed and squeezed dry.
To make the sauce, you can use any type of tomato sauce that you like. Some popular options include marinara sauce, tomato sauce, and tomato puree.
If you don't have any fresh basil on hand, you can use dried basil instead. Just use half the amount of dried basil as you would fresh basil.

Conclusion:

Rice cake torta di riso is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's perfect for potlucks, parties, and family dinners. With its creamy interior, crispy crust, and flavorful sauce, rice cake torta di riso is sure to be a hit with everyone who tries it.