Rice Cake (Torta Di Riso)

Recipe by Bayhill
READY IN: 2hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to 350ºF.
  • Butter a 10-inch spring form pan.
  • Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.
  • Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.
  • Stir in rice and reduce heat.
  • Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.
  • Remove from heat and let cool.
  • Beat eggs until foamy in a large bowl.
  • Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.
  • Mix thoroughly.
  • Pour rice mixture into buttered pan and level top with a spatula.
  • Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.
  • Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.
Advertisement