Torta Di Riso Alla Pavese (pavia Rice Cake)
Torta di Riso alla Pavese, or Pavia Rice Cake, is a traditional dessert from the Lombardy region of Italy. This creamy and comforting cake is made with rice, eggs, and flavored with lemon zest and vanilla.
Ingredients
- 1 cup Arborio rice
- 4 cups whole milk
- 1 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Butter, for greasing the pan
- 1/4 cup breadcrumbs
- Powdered sugar, for dusting
Instructions
- In a large saucepan, bring the milk to a simmer over medium heat.
- Stir in the rice and cook, stirring frequently, for about 20 minutes or until the rice is tender and the mixture has thickened.
- Remove from the heat and let cool for 10 minutes.
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan with butter and sprinkle the breadcrumbs over the bottom and sides, shaking off any excess.
- In a large bowl, beat the eggs and sugar together until pale and creamy. Stir in the vanilla extract and lemon zest.
- Gently fold the cooled rice mixture into the egg mixture until well combined.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes or until the top is golden brown and the center is set.
- Let the cake cool in the pan for 10 minutes, then carefully remove the sides of the pan and transfer the cake to a serving plate.
- Dust the top with powdered sugar before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
9-inch (23cm) springform pan Mixing bowls Whisk Spatula
Tools
Oven Saucepan Baking sheet
Serving suggestions
Serve the Torta di Riso alla Pavese with a dollop of whipped cream or a scoop of vanilla gelato.
Tips & tricks
For a twist, you can add a handful of raisins soaked in rum to the rice mixture before baking.
Cost
$10