Torta di Riso

Italian Rice Cake

It is the rich eggy, sticky quality of this cake that makes it so very delicious and incredibly filling! When we were children we used to be given this for tea, because there was a firmly held idea that all the eggs and milk were nourishing and very good for us. I sometimes add crystallized chopped fruit, golden raisins, or nuts to the basic mixture.


  • ¾ cup short-grain rice
  • about 5 cups milk
  • butter, for greasing
  • 2 tablespoons semolina
  • 8 eggs
  • 1¼ cups superfine sugar
  • 3 tablespoons brandy
  • grated peel of 1 lemon


  1. Preheat the oven to 350°F. Place the rice and about two thirds of the milk into a pan and boil for 10 minutes, then drain.
  2. Grease a 10 in cake pan thoroughly with butter, then sprinkle with the semolina. Do not use a loose-based pan, or all the liquid will ooze away. Turn the cake pan upside down to remove any loose semolina.
  3. Beat the eggs in a large bowl until foaming and pale yellow. Add the superfine sugar gradually, beating constantly, then add the brandy and lemon peel.
  4. Stir thoroughly, then add the rice and the remaining milk. Pour into the prepared cake pan. Bake in the oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be well set and golden brown. Serve warm or cold.

Serving Suggestion

This is another really dense, heavy cake, so do serve it in small slices.