Torta di Riso alla Romana

Roman Rice Pastry

Preparation info
  • Makes

    10 to 12

    • Difficulty


Appears in

By Nick Malgieri

Published 1990

  • About

This torta is a light, delicate rice pudding baked in a pasta frolla crust. Vary the flavoring if you wish. Sometimes I substitute grated lemon zest and a few plumped golden raisins — not authentically Roman, but very good — for the vanilla and orange peel.


    Pasta Frolla

  • cups all-purpose flour
  • ¼ cup sugar
  • te


For the pasta frolla, combine the dry ingredients and mix well. Rub in the butter until it is absorbed, making sure the mixture remains cool and powdery and does not become pasty. Beat the egg and stir it in with a fork. Continue stirring until the dough holds together, then knead it briefly, just until smooth. Shape into a disk, wrap in plastic, and refrigerate at least 1 hour, or until