Torta Di Riso Recipe - Great Italian Chefs

Step 1

Pour the chilled milk into a medium saucepan along with the vanilla pod and scraped out seeds, lemon peel and sugar

Step 2

Place the saucepan over a low heat and slowly bring the milk to a gentle simmer then add the rice and cook until well done, but not mushy, which should take about 30 minutes. Then set aside to cool

Step 3

Meanwhile, crush the amaretti biscuits to a powder (by hand or in a food processor). Coarsely grind the almonds to a sandy rubble

Step 4

Remove the vanilla pod and lemon peel from the rice mixture and add the beaten eggs, candied citron, crushed amaretti, coarsely ground almonds and a pinch of salt. Stir the mixture well, then transfer to a large mixing bowl

Step 5

Preheat the oven to 180°C/gas mark 4

Step 6

Let the mixture come to room temperature, stirring occasionally. Pour the mixture into a 9 x 9 inch (23 x 23cm) baking tray lined with baking paper

Step 7

Place in the preheated oven for about 60–70 minutes. To check if the rice cake is perfectly cooked, insert a toothpick into the middle of the cake, if it comes out dry then the cake is ready

Step 8

Turn off the oven, remove the cake and immediately brush with the Amaretto, then leave the cake to rest in the warm oven with the door slightly ajar for a few minutes

Step 9

When the cake has reached room temperature, place it in the fridge for at least 5 hours before cutting into portions to serve