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    ITALIAN RICE CAKE with almonds and Amaretti cookies

    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.

    Italian rice cake (torta degli addobbi)

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    • 1.25 cup (1 liter) whole milk
    • 18 tbsp (250 g) caster sugar
    • 3.5 oz (100 g) blanched almonds
    • ½ 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

    Italian rice cake (torta degli addobbi)

    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.

    Italian rice cake (torta degli addobbi)

    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 (torta degli addobbi)

    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.

    Italian rice cake (torta degli addobbi)

    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.

    Italian rice cake (torta degli addobbi)

    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.

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    Italian rice cake (torta degli addobbi)

    TAKE A LOOK AT THIS

    Traditional almond biscuits with Maraschino cherries

    Traditional almond biscuits with Maraschino cherries

    PRINTABLE VERSION

    ITALIAN RICE CAKE with almonds and Amaretti cookies
     
    Print
    Prep time
    10 mins
    Cook time
    60 mins
    Total time
    1 hour 10 mins
     
    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.
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Dessert
    Cuisine: Italian
    Serves: 8
    Ingredients
    • 1.25 cup (1 liter) whole milk
    • 18 tbsp (250 g) caster sugar
    • 3.5 oz (100 g) blanched almonds
    • ½ 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
    Instructions
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. ITALIAN RICE CAKE with almonds and Amaretti cookies
    3.5.3208

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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