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Torta di Riso


Egi Maccioni's mother used to make this almost pudding-like rice-and-ricotta cake for the Easter holiday. For best flavor, use fresh ricotta.

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  1. 2 1/4 cups milk
  2. Strips of zest from 1/2 orange
  3. Strips of zest from 1/2 lemon
  4. 2/3 cup Arborio rice
  5. Unsalted butter and plain dry bread crumbs, for the baking dish
  6. 1 1/3 cups fresh ricotta cheese (about 10 1/2 ounces)
  7. 3 large whole eggs, lightly beaten
  8. 3 large egg yolks, lightly beaten
  9. 1/2 cup granulated sugar
  10. 1/3 cup heavy cream
  11. 1/4 cup all-purpose flour
  12. 3 tablespoons Sambuca
  13. 2 1/4 teaspoons baking soda
  14. 1 1/2 teaspoons pure vanilla extract
  15. Confectioners' sugar
  1. In a medium heavy saucepan, combine the milk with 1 2/3 cups of water and the strips of orange and lemon zest. Bring to a boil over moderate heat. Stir in the rice and simmer over low heat, stirring occasionally, until tender, about 30 minutes. Let cool and remove the citrus zests.
  2. Meanwhile, preheat the oven to 375°. Generously butter a 12-by-8-inch glass baking dish and coat it with bread crumbs.
  3. In a medium bowl, gently whisk together all of the remaining ingredients except the confectioners' sugar. Stir in the cooled rice mixture and transfer to the prepared baking dish; spread it evenly. Bake for 45 minutes, or until golden brown and set. Let cool for 1 hour. Dust the cake lightly with confectioners

Suggested Pairing

This luscious cake calls for a dessert wine, such as a not-too-sweet Vin Santo. Look for Castello di Ama or Antinori.