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Filippo Trapella shares his recipe for torta di riso, a delicious Italian rice cake flavoured with candied citron, vanilla and powdered amaretti biscuits. To give the cake its traditional sticky crust, Fillipo glazes it with Amaretto, before chilling it for several hours.
Pour the chilled milk into a medium saucepan along with the vanilla pod and scraped out seeds, lemon peel and sugar
2
Place the saucepan over a low heat and slowly bring the milk to a gentle simmer then add the rice and cook until well done, but not mushy, which should take about 30 minutes. Then set aside to cool
3
Meanwhile, crush the amaretti biscuits to a powder (by hand or in a food processor). Coarsely grind the almonds to a sandy rubble
4
Remove the vanilla pod and lemon peel from the rice mixture and add the beaten eggs, candied citron, crushed amaretti, coarsely ground almonds and a pinch of salt. Stir the mixture well, then transfer to a large mixing bowl
5
Preheat the oven to 180°C/gas mark 4
6
Let the mixture come to room temperature, stirring occasionally. Pour the mixture into a 9 x 9 inch (23 x 23cm) baking tray lined with baking paper
7
Place in the preheated oven for about 60–70 minutes. To check if the rice cake is perfectly cooked, insert a toothpick into the middle of the cake, if it comes out dry then the cake is ready
8
Turn off the oven, remove the cake and immediately brush with the Amaretto, then leave the cake to rest in the warm oven with the door slightly ajar for a few minutes
9
When the cake has reached room temperature, place it in the fridge for at least 5 hours before cutting into portions to serve