Rice cake

Ingredients

• 150 g00 flour
• 150 grice flour
• 120 gbrown sugar
• 120 gcold butter
• 1 pinchfine salt
• ½lemon, zest
• ½orange, zest
• 55 g (1 medium)egg
• 200 gArborio rice
• 670 gwhole milk
• 1vanilla pod
• ½lemon, zest
• ½orange, zest
• 80 gbrown sugar
• 2egg yolks
• 200 gwhole milk
• 30 gbrown sugar
• 10 gcornflour
• 1 pinchfine salt
• 1vanilla pod
• as neededicing sugar

Instructions

1. 1

   Make the pastry

   Put the cold butter, first 120 g of brown sugar, lemon and orange zest, and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix, then add the egg and beat again.

2. 2

   Chill the dough

   Once the egg is incorporated, add both flours and mix until the dough is even. Shape it into a block, wrap it in cling film and chill in the fridge for 3 hours.

3. 3

   Infuse the milk

   Meanwhile, put the 670 g of milk in a saucepan with the seeds scraped from the vanilla pod and the pod itself, plus the orange and lemon zest.

4. 4

   Cook the rice

   When the milk reaches boiling point, add the rice and 80 g of brown sugar. Cook for 30 minutes, removing the vanilla pod and citrus zest towards the end.

5. 5

   Cool the rice

   When the rice has absorbed the milk and the mixture is quite thick, take it off the heat and transfer it to an oven dish. Cover with cling film and leave to cool for at least 2 hours. Meanwhile, heat the remaining 200 g of milk with the second vanilla pod and its seeds.

6. 6

   Mix the yolks

   In another saucepan, combine the remaining 30 g of brown sugar, the egg yolks, a pinch of salt and the cornflour with a whisk.

7. 7

   Thicken the custard

   Remove the vanilla pod from the hot milk and pour the milk in a thin stream into the yolk mixture, whisking as you go. Return the pan to a moderate heat and cook, whisking, until the custard thickens.

8. 8

   Combine the filling

   Stir the custard into the cooled rice mixture and set it aside. Roll out the pastry on a board to a thickness of ½ cm.

9. 9

   Line the tin

   Use a tin measuring 20 cm across the base and 22 cm across the rim to cut a pastry disc for the base. Fit it into the tin, then cut the leftover pastry into strips about 4 cm wide and use them to line the sides.

10. 10

    Fill and seal

    Spoon the filling into the pastry case and level it with a spatula or the back of a spoon. Roll out the remaining pastry to ½ cm thick, cut another disc of the same diameter and place it over the filling. Seal the edges well.

11. 11

    Bake the cake

    Prick the top with the tines of a fork. Bake in a preheated conventional oven at 180°C for 60 minutes. Remove the cake from the oven and let it cool before unmoulding and dusting with icing sugar.

What is Italian rice cake?

Rice cake, or torta di riso, is a baked Italian dessert with regional variations. This version encloses a citrus-scented rice and custard filling in a shortcrust pastry case.

The two-flour pastry gives the shell a tender, delicate crumb, while Arborio rice cooks into a thick filling that holds its shape once cooled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 8g protein, 66g carbs, 14g fat.

The rice, pastry flours and sugars provide most of the carbohydrates; butter and whole milk contribute much of the fat, while the milk, egg and yolks provide protein. Balance a slice with fresh fruit, and keep the rest of the meal lighter if you want the dessert to be the main treat.

Building the citrus pastry

Cold butter: mix it with the sugar and zest while it is still chilled to make a firm dough that is easier to roll after resting.

Two flours: 00 flour and rice flour form the pastry base. Mix only until the dough comes together so it stays tender rather than tough.

Cooking the rice filling

Milk infusion: warming the milk with vanilla and citrus lets their aromas flavour the rice as it cooks.

Slow simmer: cook the Arborio rice for 30 minutes, stirring as needed to prevent it catching. The mixture should be thick, with the rice having absorbed the milk.

Getting the custard right

Temper the yolks: pour the hot milk in gradually while whisking to combine it smoothly with the sugar, salt and cornflour.

Watch the texture: cook the custard over moderate heat until thickened, then mix it into the rice only after the rice has cooled.

Shaping the pastry case

Base and sides: roll the chilled pastry to ½ cm thick, cut a base disc and use strips about 4 cm wide to line the sides of the tin.

Top and seal: cover the filling with the second pastry disc and press the edges closed. Pricking the top with a fork gives steam a way to escape during baking.

Baking and cooling

Bake the cake in a preheated conventional oven at 180°C for 60 minutes. The pastry should be baked through and the filling set before you take it out.

Allow the cake to cool before unmoulding; this helps the filling settle and makes neater slices. Dust with icing sugar just before serving.

Serving ideas

Serve slices on their own with a light dusting of icing sugar, or pair them with fresh berries for a bright contrast to the creamy, citrus-scented filling.

The cake is rich enough for a small dessert serving after a meal. It also works well with coffee or tea.

Recipe notes & tips

• Keep the butter cold when starting the pastry so the dough stays firm.
• Chill the pastry for the full 3 hours to make it easier to roll and shape.
• Stir the rice as it cooks so it does not stick to the bottom of the saucepan.
• Let the rice mixture cool for at least 2 hours before stirring in the custard.
• Use a moderate heat and whisk continuously as the custard thickens.
• Seal the pastry edges carefully to keep the filling enclosed.

Variations

• Extra citrus: add more finely grated lemon or orange zest to the filling.
• Cinnamon: add a little ground cinnamon to the rice mixture for a warmer aroma.
• Different citrus: use only lemon or only orange zest for a more focused flavour.
• Fruit topping: serve each slice with fresh berries for a tart contrast.
• Individual cakes: divide the pastry and filling among smaller tins, adjusting the baking time to suit their size.

Common mistakes to avoid

• Warm butter: it can make the pastry sticky; start with cold butter and chill the dough for 3 hours.
• Under-reduced rice: a loose filling can make the cake difficult to slice; cook until the rice has absorbed the milk and the mixture is thick.
• Lumpy custard: adding the milk too quickly can make the mixture uneven; pour it in a thin stream while whisking.
• Hot filling: mixing custard into hot rice can affect the texture; let the rice cool for at least 2 hours first.
• Unsealed edges: gaps can let filling escape; press the pastry top and sides firmly together.
• Unmoulding too soon: warm cake is fragile; let it cool before removing it from the tin.

How to store

Store the cooled cake covered in the fridge and eat within 3 days. Bring slices to room temperature before serving, or warm them gently in a low oven.

Frequently asked questions