Torta di riso (rice pie) Written Recipe – Italian Cook –

Torta di riso (rice pie) Written Recipe – Italian Cook –

 Rice pie is a traditional desert made in Bologna, Italy.  If you are fortunate enough to have memories of eating rice pie growing up, then try this recipe.  Keep in mind that this is a guide.  You can alter the amounts of each ingredient to customize the taste to your liking.  If you have never had rice pie, then give it a try and share it with your family and friends.  They will tank you.


  • 1 -2 tablespoon breadcrumbs, finely crushed and unflavored

  • 4 1cups milk

  • 1 1cups sugar

  • 1 lemon, zest of, grated

  • 3cup arborio rice or 34 cup others hort-grain rice

  • 5 eggs

  • 1cup blanched almond, finely chopped

  • 1cup candied citron peel, finely chopped

  • 1cup rum

  • 2 -3 tablespoons rum

  • whipped cream


  1. Preheat oven to 350ºF.

  2. Butter a 10-inch spring form pan.

  3. Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs.

  4. Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently.

  5. Stir in rice and reduce heat.

  6. Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking.

  7. Remove from heat and let cool.

  8. Beat eggs until foamy in a large bowl.

  9. Add cooled rice mixture, almonds, candied citron and 1/4 cup rum.

  10. Mix thoroughly.

  11. Pour rice mixture into buttered pan and level top with a spatula.

  12. Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry.

  13. Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream.


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