While meandering the cobbled walkways in the seaside town of Portovenere, Italy, I popped into a bakery for a quick snack and ended up sampling torta di riso for the first time. It’s a type of rice pie common in Liguria and I saw both sweet (with cinnamon and sugar) and savory (with cheese) variations. It’s a great way to use up leftover rice and you can be creative with additions. I added greens to mine and find it’s lovely alongside a salad or a filling snack on-the-go.
Mix all ingrendients then spread the mixture out into an oiled 9-in (23-cm) pie dish.
Tap the top with your finger to make sure it is firm, then remove from the oven. It’s best warm, but also works at room temperature.
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