Torta di riso (o degli Addobbi)

Serves8
1 hour 30 minutes

Ingredients

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

Method

1
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