Torta di Riso (Italian rice cake)

Totra-di-riso
AuthorHungry PandaCategoryDifficultyIntermediate
Yields6 Servings
Prep Time15 minsCook Time2 hrsTotal Time2 hrs 15 mins
 2 rice measuring cups arborio rice (cooked)
 1000 ml whole milk
 5 eggs (2 whole, the rest separated to get 3 yolks)
 200 ml double cream
 2 vanilla pods, split, seeds scraped out and pods reserved
 2 lemons, skin finely shaved to get 10 strips
 1 small orange, skin finely shaved to get 4 strips
 175 g caster sugar
 1 pinch salt
 butter for greasing
 2 tsp tapioca starch
1

Cook the rice in your rice cooker by putting the rice into the inner bowl and filling with water to the short grain level 2 line. Then select the SHORT GRAIN rice function and press START. Once cooked put the rice aside.

2

Combine the milk, cream, vanilla pods and seeds, lemon skin, orange skin, 110g of the sugar and a third of a teaspoon of salt, and bring to a simmer on medium-high heat, stirring every now and then.

3

Add the warm mixture to the cooked rice in your rice cooker inner bowl, combine well and press keep warm. Leave for 1 hour and then cancel the keep warm.

4

Allow the rice mixture to cool (take the bowl out of the rice cooker to speed the cooling process) and then pick out the vanilla pods and lemon/orange peel strips.

5

Put the two whole eggs, three egg yolks and 50g sugar in a bowl, add the starch, then beat on medium-high speed for three minutes (use a stand mixer or handheld mixer), until moussy and tripled in volume. Fold the egg mix into the rice in the inner bowl until fully incorporated (it will take a few turns to get it fully mixed in), then pour into the rice cooker inner bowl.

6

Bake on the cake setting for 60 minutes. Check the cake is firm, if not, then set the cake setting again and cook for longer.

7

Once cooked, leave to cool. When the cake is completely cool, tip out onto a baking tray, sprinkle the remaining sugar on top of the cake and put under the grill or use a kitchen blowtorch to caramelise. Leave to cool until it's a room temperature and cut into thick chunks

Ingredients

 2 rice measuring cups arborio rice (cooked)
 1000 ml whole milk
 5 eggs (2 whole, the rest separated to get 3 yolks)
 200 ml double cream
 2 vanilla pods, split, seeds scraped out and pods reserved
 2 lemons, skin finely shaved to get 10 strips
 1 small orange, skin finely shaved to get 4 strips
 175 g caster sugar
 1 pinch salt
 butter for greasing
 2 tsp tapioca starch

Directions

1

Cook the rice in your rice cooker by putting the rice into the inner bowl and filling with water to the short grain level 2 line. Then select the SHORT GRAIN rice function and press START. Once cooked put the rice aside.

2

Combine the milk, cream, vanilla pods and seeds, lemon skin, orange skin, 110g of the sugar and a third of a teaspoon of salt, and bring to a simmer on medium-high heat, stirring every now and then.

3

Add the warm mixture to the cooked rice in your rice cooker inner bowl, combine well and press keep warm. Leave for 1 hour and then cancel the keep warm.

4

Allow the rice mixture to cool (take the bowl out of the rice cooker to speed the cooling process) and then pick out the vanilla pods and lemon/orange peel strips.

5

Put the two whole eggs, three egg yolks and 50g sugar in a bowl, add the starch, then beat on medium-high speed for three minutes (use a stand mixer or handheld mixer), until moussy and tripled in volume. Fold the egg mix into the rice in the inner bowl until fully incorporated (it will take a few turns to get it fully mixed in), then pour into the rice cooker inner bowl.

6

Bake on the cake setting for 60 minutes. Check the cake is firm, if not, then set the cake setting again and cook for longer.

7

Once cooked, leave to cool. When the cake is completely cool, tip out onto a baking tray, sprinkle the remaining sugar on top of the cake and put under the grill or use a kitchen blowtorch to caramelise. Leave to cool until it's a room temperature and cut into thick chunks

Notes

Torta di Riso (Italian rice cake)