Rice Cake – An Italian Dessert Made Simple…
The rice cake, also known as “torta degli addobbi,” is, for me, a dessert of memories, one I’ve been preparing since I was little with my grandmother. It’s a traditional recipe from Bologna that was prepared during the ancient “Festival of Adornments” in May, coinciding with the celebrations of Corpus Christi.
As tradition dictates, there’s an original registered recipe, but every family has its own version, enriching or lightening it as they please. Generally, two versions are prepared: one enriched with amaretti biscuits, candied fruit, and liqueur, which in our family is prepared for Christmas and Easter holidays; and a lighter, more delicate version that’s prepared for the rest of the year.
Ingredients :
- 1 litre (4 1/4 cups) whole milk
- 200g (1 cup) Carnaroli or Arborio rice
- 100g (3/4 cup) almonds, coarsely chopped
- 4 eggs
- 200g (1 cup) granulated sugar
- 1 vanilla pod (or 1 teaspoon vanilla extract)
- Zest of 1 lemon
How to make Rice Cake:
- In a saucepan, combine the milk with the vanilla pod (split lengthwise) and lemon zest (wide strips of the yellow part only). Bring to a boil, add the rice, and cook for 12 to 14 minutes until al dente (cooking time may vary depending on the rice). Turn off the heat and let cool completely.
- Remove the vanilla pod and lemon zest (you may leave them in for added freshness if desired). Add the coarsely chopped almonds, sugar, and eggs. Mix all ingredients thoroughly.
- Line a 24-cm (9-inch) cake tin with baking parchment. Pour the mixture into the tin and bake in a preheated oven at 170°C (340°F) for about 50 to 60 minutes, or until the surface turns golden brown.
- Remove the cake from the oven and allow it to cool. The rice cake is now ready to serve. You can enjoy it plain or moisten the surface with a small glass of Sassolino or Amaretto liqueur.
Bon Appetit!
