There's more to Emilia Romagna than just ragù! Bologna's torta di riso is a delicious rice cake flavored with vanilla and cinnamon. This recipe is a nod to my grandmother who loved to make the famous Norman teurgoule - another rice-based dessert, also flavored with cinnamon and slowly baked - and to my brother who currently lives in Italy.
This cake is very easy to make and requires only a few basic ingredients. Use a high-sided cake pan about 20cm in diameter (if you don't have exactly that size, it's no big deal).
The torta di riso can be eaten warm for those with a sweet tooth, but cold is even better. I love to add an ultra-smooth custard, the recipe for which I'll share with you soon!
- Chef Julian
| Portions | Preparation time | Cooking time |
| 6 | 30 minutes | 45 minutes |
Ingredients
| 190g | Arborio rice (for risotto) |
| 1L | Whole milk |
| 175g | Brown sugar |
| 1 | Cinnamon stick (or 1/2 teaspoon of powder) |
| 1 | Vanilla bean |
| 1/2 | Lemon (the peel) |
| 80g | Slivered almonds |
| 2 teaspoons | Amaretto |
| 4 | Eggs |
Instructions
Step 1/4
In a saucepan (preferably non-stick), pour the rice, half the sugar, milk, vanilla bean split in half, cinnamon and lemon peel.
Step 2/4
Cook for 40-45 minutes over low heat, stirring occasionally until the milk is absorbed. The mixture should be smooth.
Remove from the heat and add the slivered almonds.
Mix and let cool.
Step 3/4
Preheat the oven to 160°C.
As soon as the mixture is warm, remove the lemon and the vanilla pod (don't forget to scrape the pod).
Pour in the amaretto, break the eggs one by one and add the remaining sugar. Stir well.
Pour into a buttered cake pan.
Step 4/4
Bake for 30 to 45 minutes. The surface should be golden brown.
As soon as you take out of the oven, brush a little amaretto on the top, to obtain a shiny surface.