Torta di Riso Bolognese
A traditional Bolognese sweet rice cake enriched with almonds, candied citron, and scented with lemon and almond liqueur.
- Prep
- 25 min
- Cook
- 70 min
- Total
- 95 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Heavy-based saucepan
- •Wooden spoon
- •20x30 cm rectangular baking tin
- •Pastry brush
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 13 g
- carbs
- 46 g
- fibre
- 2 g
- protein
- 9 g
- calories
- 340 kcal
Instructions
- 1
Bring the whole milk, lemon peel, and a pinch of salt to a simmer in a saucepan over medium heat.
- 2
Stir in the rice and cook gently for 20 minutes until tender and thick, stirring regularly.
- 3
Add the sugar and ground almonds, stirring until completely dissolved and uniform.
- 4
Remove the pan from the heat, discard the lemon peel, and allow the rice mixture to cool completely.
- 5
Preheat the oven to 160°C (140°C fan) and grease the rectangular baking tin thoroughly with butter.
- 6
Beat the eggs lightly and fold them into the cooled rice mixture along with the diced candied citron and almond extract.
- 7
Pour the batter into the prepared tin, levelling the top with a spatula to roughly 3 cm thickness.
- 8
Bake for 50 minutes until the surface is deep golden-brown and the custard centre is firm to the touch.
- 9
Prick the hot cake surface gently with a skewer and brush immediately with the amaretto liqueur.
- 10
Allow the cake to cool completely in the tin before slicing into small, traditional diamond shapes.
Chef's tips
Always allow the cooked rice and milk base to cool to room temperature before adding the eggs to prevent scrambling. Applying the liqueur whilst the cake is piping hot ensures it absorbs deeply into the crumb rather than remaining on the surface.
Ingredient substitutions
- Originario rice → Arborio or pudding rice, which release comparable starch
- amaretto liqueur → maraschino or Sassolino liqueur for a different traditional regional aroma
- candied citron → candied orange peel, though less strictly authentic
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Serve at room temperature; remove from the refrigerator 30 minutes before serving rather than applying heat.
Common mistakes to avoid
- •Adding eggs to the hot rice, which scrambles them and ruins the smooth texture
- •Using long-grain rice, which will not release enough starch for a cohesive custard
- •Cutting the cake while still warm, causing the diamond slices to break apart
Serving suggestions
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