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Author Notes: Torta di Riso is typically eaten around Easter time in Italy, and recipes include various add-ins like ricotta, almonds and assorted liqueurs. I played around a bit in the kitchen, utilized some fresh ricotta from our local cheese shop, and came up with this beauty. This would make a lovely addition to any brunch spread and would serve as a stellar replacement to your afternoon coffee cake. —Andrea Bearce Duty
Makes 1 cake
- 2 1/2 cups whole milk
- 1 2/3 cups water
- 2 Strips of zest from an orange
- 2/3 cup arborio rice
- 1 1/3 cups Ricotta
- 3 eggs
- 3 egg yolks
- 1 cup sugar
- 1/3 cup double cream OR heavy whipping cream
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- In a saucepan, mix milk, water and orange zest. Bring to a boil. Stir in rice, then lower to a simmer. Stir occasionally for 20-30 minutes, or until rice is tender. Remove orange zest and set rice aside to cool.
- Preheat oven to 375 F. In a large bowl, mix together the remaining ingredients, then stir in cooled rice. Pour the mixture into a 12×8″ baking dish, or a 12″ cast iron skillet. Bake for 45 minutes. Allow to cool completely before serving. Dust with powdered sugar.