Bolognese Rice Cake (Torta di Riso alla Bolognese)
This delightful Bolognese Rice Cake, or Torta di Riso, hails from the Emilia-Romagna region of Northern Italy, renowned for its rich culinary traditions. Perfect for dessert or as a sweet treat with your afternoon coffee, this cake combines the creamy texture of Arborio rice with the aromatic notes of lemon and rum. Finished with a touch of candied citron and blanched almonds, it's a luscious dessert that is sure to impress your guests. Although it requires some patience, especially during the cooling phase, the end result—a soft, creamy cake crowned with light whipped cream—is well worth the wait. Ideal for gatherings, this cake embodies the warmth and flavor of Italian home cooking.
6-8 servings
Servings
N/A
Calories
11
Ingredients
Ingredients
Unflavored breadcrumbs
1 - 2 tablespoons (finely crushed)
Milk
4 1/2 cups
Sugar
1 1/2 cups
Lemon
1 (zest, grated)
Arborio rice
3/4 cup
Eggs
5
Blanched almonds
1/2 cup (finely chopped)
Candied citron peel
1/2 cup (finely chopped)
Rum
1/4 cup
Rum (for drizzling)
2 - 3 tablespoons
Whipped cream
to garnish
Instructions
1
Preheat the oven to 350°F (175°C) and grease a 10-inch springform pan with butter, ensuring the base and sides are well coated.
2
Sprinkle the inside of the pan generously with finely crushed unflavored breadcrumbs, tapping out any excess crumbs to create an even coating.
3
In a medium saucepan, combine the milk, sugar, and grated lemon zest. Place the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to dissolve the sugar completely.
4
Once boiling, add the Arborio rice and reduce the heat to low, allowing the rice to simmer uncovered. Stir occasionally to prevent sticking, cooking until the liquid is fully absorbed, about 45 minutes to 1 hour.
5
Remove the saucepan from heat and let the rice mixture cool completely to room temperature.
6
While the rice cools, beat the eggs in a large mixing bowl until they become frothy.
7
Once the rice has cooled, gently fold in the cooled rice mixture, finely chopped almonds, finely chopped candied citron peel, and 1/4 cup of rum until combined evenly.
8
Pour the rice mixture into the prepared springform pan, smoothing the top with a spatula for an even surface.
9
Bake in the preheated oven for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
10
After baking, pierce the top of the cake several times with a fork and drizzle with an additional 2 to 3 tablespoons of rum, allowing it to soak into the cake.
11
Let the cake cool to room temperature before carefully removing it from the springform pan.
12
Serve the cake chilled or at room temperature, and garnish with whipped cream for a delightful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Bolognese Rice Cake?
The Bolognese Rice Cake, or Torta di Riso, hails from the Emilia-Romagna region of Northern Italy.
What is the Italian name for this rice cake?
The Italian name for this dish is Torta di Riso alla Bolognese.
What type of rice is best for this recipe?
Arborio rice is used in this recipe for its creamy texture.
How many servings does this recipe provide?
This recipe makes approximately 6-8 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How should I prepare the baking pan?
Grease a 10-inch springform pan with butter and coat it with finely crushed unflavored breadcrumbs.
How long does it take to cook the rice?
The rice should simmer in the milk mixture for about 45 minutes to 1 hour until the liquid is fully absorbed.
Should the rice be cooked covered or uncovered?
The rice should be simmered uncovered over low heat.
What ingredients are used to flavor the milk?
The milk is flavored with sugar and grated lemon zest.
Do I need to cool the rice before adding other ingredients?
Yes, the rice mixture must cool completely to room temperature before adding the eggs and other ingredients.
How many eggs are required for the Torta di Riso?
The recipe requires 5 eggs.
How should the eggs be prepared?
The eggs should be beaten in a large mixing bowl until they are frothy.
What type of nuts are included in the cake?
Finely chopped blanched almonds are added to the mixture.
What kind of candied fruit is used?
The recipe calls for finely chopped candied citron peel.
What alcohol is used in the cake batter?
1/4 cup of rum is folded into the cooled rice mixture.
How long does the cake need to bake?
Bake the cake for 40 to 45 minutes.
How do I check if the rice cake is done?
Insert a wooden pick into the center; if it comes out clean, the cake is ready.
What is done to the cake immediately after baking?
The top should be pierced several times with a fork and drizzled with 2 to 3 tablespoons of rum.
What size pan is recommended?
A 10-inch springform pan is recommended for this recipe.
How should the cake be served?
The cake can be served chilled or at room temperature, garnished with whipped cream.
What is the texture of the finished cake?
The cake has a soft, creamy texture with aromatic citrus notes.
Does the recipe require salt?
No salt is listed in the provided ingredients for this traditional recipe.
Can I use flavored breadcrumbs for the pan?
The recipe specifies using unflavored breadcrumbs for coating the pan.
How much milk is needed?
The recipe requires 4 1/2 cups of milk.
How much sugar is in the cake?
The recipe uses 1 1/2 cups of sugar.
Is the lemon zest grated or sliced?
The zest of one lemon should be grated and added to the milk.
What is the purpose of the rum drizzle?
The rum drizzle is added after baking so it can soak into the cake for extra flavor.
Is this a traditional Italian recipe?
Yes, it is a traditional recipe from Bologna in the Emilia-Romagna region.
What makes the rice creamy in this recipe?
The slow simmering of Arborio rice in milk allows it to absorb the liquid and become creamy.
Should I remove the cake from the pan immediately?
No, you should let the cake cool to room temperature before carefully removing it from the springform pan.