Torta di Riso

Name: Torta di Riso
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian
Ingredients: 2 tbsp semolina; 30 g/1 oz unsalted butter, softened; 1 small strip of unwaxed lemon rind, plus finely grated zest of ½ unwaxed lemon; 1 small strip of unwaxed lemon rind, plus finely grated zest of ½ unwaxed lemon; 1.25 l/44 fl oz/5 cups milk; 150 g/5½ oz/heaped ⅔ cup short-grain or pudding rice; 150 g/5½ oz/heaped ⅔ cup short-grain or pudding rice; 3 tbsp brandy; 250 g/8 oz/heaped 1 cup caster sugar; 8 eggs

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 30

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

I have tried hard to recreate Giulia’s wonderful rice cake without her recipe, trying to recall from memory how she made it. Yellow and rich, and deliciously moist and sticky, it contains, among other things, a generous amount of brandy. Do not use a loose-bottomed cake tin for this recipe or the liquid will ooze out.

Ingredients

150 g/5½ oz/heaped ⅔ cup short-grain or pudding rice

Europe
Italy
Dessert
Vegetarian

Method

Put the rice, about two-thirds of the milk and the strip of lemon rind in a saucepan and bring to the boil, then boil for 12 minutes until the rice is tender. Drain and discard the lemon rind. Leave the rice to cool slightly.

Meanwhile, preheat the oven to 180°C/350°F/Gas 4. Gr