The Italian rice cake, called also “Torta degli Addobbi” is a simple and tasty dessert of the Emilian tradition. Originally, this cake had been prepared for the “Festa degli Addobbi”, a medieval festivity where colored drapes were showed out from the windows. But, currently is common serve rice cake all year long. Arborio rice is slowly cooked into the milk and spices, then the mixture is baked into the oven at medium temperature. Liquor, brushed over the cake when it is still hot is fundamental to obtain the characteristic, sticky crust. Serve the rice cake cold, after stored a few hours into the fridge.
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- 1.25 cup (1 liter) whole milk
- 18 tbsp (250 g) caster sugar
- 3.5 oz (100 g) blanched almonds
- 1/2 cup (100 g) Arborio rice
- 3.5 oz (100 g) Amaretti cookies
- 5 eggs
- 1 organic lemon
- 2 oz (50 g) glazed citron diced
- 1 vanilla bean
- 1 little glass Amaretto di Saronno liquor
- 1 pinch of salt
VANILLA FLAVORED MILK
Incise the vanilla bean and extract the seeds, then cut the lemon skin in big pieces, discarding any white part. Pour the cold milk into a pot along with vanilla bean and seeds, lemon skin and sugar. Place the pot over the heat and bring to simmer very slowly.
RICE AND MILK
Pour the rice into simmering vanilla milk. Cook until well done but not mushy (about 30 mins). When the rice is cooked, discard the vanilla bean and lemon skin.
ITALIAN RICE CAKE MIXTURE
Add glazed citron diced, powered Amaretti cookies, 1 pinch of salt, coarsely grounded almonds, and 1 pinch of salt. Stir well and pour into a bowl. Let the mixture reach room temperature, stirring occasionally. Pour the mixture along with beaten eggs into a baking pan 9×9 inches, lined with parchment paper.
BAKING ITALIAN RICE CAKE
Bake into a pre-heated oven on 340° F about 60-70 mins. To check if the rice cake is perfectly cooked, insert a toothpick inside the middle of the cake: when the toothpick comes out dry, the cake is ready.
STORE AND SERVE
Immediately after done, spread the liquor on the surface and brush, then let the cake rest into the turned off oven with the door open for a few minutes. When the cake has reached room temperature, store it into the fridge for at least 5 hours before serving.
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Traditional almond biscuits with Maraschino cherries
PRINTABLE VERSION
- 1.25 cup (1 liter) whole milk
- 18 tbsp (250 g) caster sugar
- 3.5 oz (100 g) blanched almonds
- 1/2 cup (100 g) Arborio rice
- 3.5 oz (100 g) Amaretti cookies
- 5 eggs
- 1 organic lemon
- 2 oz (50 g) glazed citron diced
- 1 vanilla bean
- 1 little glass Amaretto di Saronno liquor
- 1 pinch of salt
- VANILLA FLAVORED MILK
Incise the vanilla bean and extract the seeds, then cut the lemon skin in big pieces, discarding any white part. Pour the cold milk into a pot along with vanilla bean and seeds, lemon skin and sugar. Place the pot over the heat and bring to simmer very slowly. - RICE AND MILK
Pour the rice into simmering vanilla milk. Cook until well done but not mushy (about 30 mins). When the rice is cooked, discard the vanilla bean and lemon skin. - ITALIAN RICE CAKE MIXTURE
Add glazed citron diced, powered Amaretti cookies, 1 pinch of salt, coarsely grounded almonds, and 1 pinch of salt. Stir well and pour into a bowl. Let the mixture reach room temperature, stirring occasionally. Pour the mixture along with beaten eggs into a baking pan 9x9 inches, lined with parchment paper. - BAKING ITALIAN RICE CAKE
Bake into a pre-heated oven on 340° F about 60-70 mins. To check if the rice cake is perfectly cooked, insert a toothpick inside the middle of the cake: when the toothpick comes out dry, the cake is ready. - STORE AND SERVE
Immediately after done, spread the liquor on the surface and brush, then let the cake rest into the turned off oven with the door open for a few minutes. When the cake has reached room temperature, store it into the fridge for at least 5 hours before serving. 
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