Recipes | Torta di riso- Rice Cake | Sur La Table
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Le Creuset Burgundy

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Torta di riso- Rice Cake

Serves: Serves 10

Ingredients:

  • 4 cups water
  • 4 cups whole milk
  • 7 oz sugar
  • Zest of one lemon
  • Salt to taste
  • 16 oz. Carnaroli rice
  • 4 tablespoons butter
  • 6 eggs
  • 3½ oz almonds
  • 0.7 fluid oz Maraschino liqueur


Procedures:

    Preheat oven to 350°F degrees. Butter a 9x13 baking dish and set aside.

    Bring the water, milk, sugar, lemon zest and salt to a boil. Add the rice and cook until the all the liquid is absorbed, strain, and place on a cookie sheet to allow the mixture to cool.

    Once the rice has cooled, place in a large bowl. Add the butter, eggs and almonds, mix well and pour batter in the prepared baking dish.

    Bake for 30 minutes. Remove cake from oven and allow to it cool completely. Once cooled, brush cake with maraschino liqueur and serve.


Original recipe courtesy of Academia Barilla, adapted by the Sur La Table kitchen

 
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