Torta Di Riso Recipe

Serves 8
1 hour 30 minutes


Rice cake

  • 1l whole milk, chilled
  • 1 vanilla pod, seeds separated from pod
  • 1 lemon, peel only
  • 250g of caster sugar
  • 100g of Arborio risotto rice
  • 50g of candied citron
  • 100g of blanched almonds
  • 100g of amaretti biscuits
  • 5 eggs, beaten
  • 100ml of Amaretto
  • 1 pinch of salt


Pour the chilled milk into a medium saucepan along with the vanilla pod and scraped out seeds, lemon peel and sugar
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
Meanwhile, crush the amaretti biscuits to a powder (by hand or in a food processor). Coarsely grind the almonds to a sandy rubble
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
Preheat the oven to 180°C/gas mark 4
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
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
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
When the cake has reached room temperature, place it in the fridge for at least 5 hours before cutting into portions to serve