Torta di Riso

Rice Cake

A pure nostalgic ‘fix’ for me. This cake represents all the best days of my childhood in Tuscany, eaten at no particular time of day and for no particular reason other than ‘it is good for you’. Use pudding rice for the right texture – it is not unlike rice pudding.


  • about 900 ml ( pints) milk
  • 200 g (7 oz) granulated sugar
  • 300 g (10 oz) pudding rice
  • 3 eggs, beaten
  • 1 teaspoon vanilla essence
  • 115 g (4 oz) candied peel, chopped
  • 50 g ( oz) pine nuts
  • 55 g (2 oz) unsalted butter
  • grated rind of a lemon
  • 4 walnuts, cracked and chopped
  • 50 g ( oz) shelled pistachio nuts, chopped


Put the milk and the sugar into a pan and bring to the boil. Just as it begins to boil, add the rice, stir and simmer until all the milk has been absorbed – a little more may be needed depending on the variety of rice used. Leave to cool.

When cold, add the eggs, vanilla essence, candied peel, pine nuts, three-quarters of the butter, the lemon rind, walnuts and pistachio nuts. Mix it all together very thoroughly. Use the remaining butter to grease a 28 cm (11 inch) cake tin. Turn the mixture into the tin and bake in a hot oven (200°C, 400°F, gas mark 6) for 30 minutes. Cool, then turn it out on to a serving platter and serve.