Italian RICE CAKE recipe
The Italian rice cake, also called “Torta degli Addobbi” is a very popular dessert in northern Italy.
Simple and tasty, it was originally prepared in the Middle Ages for the “Addobbi” festival, from which it takes its name.
The rice is cooked slowly in milk and spices, then the mixture is baked in the oven.
In my version I put the rice filling inside a puff pastry wrapper.
The liqueur, brushed on the cake when it is still hot, is essential to obtain the characteristic sticky crust.
- Power 464,61 (Kcal)
- Carbohydrates 61,26 (g) of which sugars 38,12 (g)
- Proteins 13,30 (g)
- Fat 19,40 (g) of which saturated 8,23 (g)of which unsaturated 10,86 (g)
- Fibers 2,56 (g)
- Sodium 53,64 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lwhole milk
- 7 ouncescarnaroli rice
- 3.5 ouncesalmond (coarsely chopped)
- 4egg
- 1vanilla bean
- 7 ouncesgranulated sugar
- lemon (zest of a natural lemon)
For the glaze
- 1egg
- 1 ouncebutter
- 1/4 teaspooncinnamon powder
- 1 ouncesugar
Preparation
step 1
Put the milk in a saucepan with the vanilla bean cut lengthwise and the lemon zest cut into strips (only the yellow part).
Bring to a boil, pour in the rice and cook for 12/14 minutes (it must be al dente). Allow to cool completely.
step 2
Remove the vanilla bean and lemon zest, add the coarsely chopped almonds, sugar, eggs and mix all the ingredients well.
Unroll the puff pastry and place it in a 24 cm springform tin covered with baking paper.
step 3
Pour the mixture inside and bake the cake in a preheated oven at 338 F for about 50/60 minutes or until the surface is golden.
Remove the cake and let it cool.
The rice cake is ready, you can serve it plain or wet with liqueur syrup.
NOTE
Prepare the syrup: Sugar 3,5 ounces, Water 3,5 ounces, 1,5 ounces Amaretto (liqueur) 50 g. Pour the water and sugar into a saucepan and bring to a boil. Add the liqueur and let it simmer for another 3 minutes. Brush the hot cake with the freshly prepared syrup
If you want to prepare the original recipe, add 3 ounces of crumbled amaretti biscuits to the dough
When you add the rice to the eggs, make sure it is not hot yet otherwise the eggs will scramble.
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