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Rice Cake (Torta di Riso)

Source of Recipe

David


Recipe Introduction

This cake improves with age, so cook it up to several days in advance for best results.

List of Ingredients

Rice Cake (Torta di Riso) from David


4 cups milk
1¼ cups sugar
¼ tsp. salt
The grated zest of 1 lemon
1/3 cup rice, preferably Arborio
4 eggs, beaten
½ cup chopped blanched almonds
½ cup chopped candied citron or lemon peel
2 Tbls. rum (optional)
butter
dry, unseasoned bread crumbs





Recipe

Combine the milk, sugar, salt, & lemon zest in a pot & bring to a boil over
mod. heat. Stir in the rice & simmer uncovered on the lowest possible setting
for 2½--3 hrs, stirring occasionally, until the mixture becomes a dense, pale-brown
mush. Set aside to cool.

In a mixing bowl, beat the rice mixture into the eggs, adding it a little at a time,
until combined. Stir in the almonds, citron, & optional rum until thoroughly
combined.

Generously butter the bottom & sides of a 9x13 pan & coat with bread crumbs.
Pour the batter into the cake pan & bake in a preheated 350F oven for 1 hr.
Cool on a wire rack & invert onto a serving platter. Store in the refrigerator
for up to 3 days, or at room temp. for 24 hrs. before serving.

Serves 6--8