THIS ITALIAN PIE IS BAKED WITHOUT FLOUR OR BAKING POWDER
This Italian pie is baked without flour or baking powder: what’s the secret?
A simple step-by-step recipe for this tender and unusual Italian pie.
There are some recipes that, if you glance at the ingredient list, don’t promise any culinary fireworks. But if you try it, you’re guaranteed a pleasant surprise. That’s exactly what Italian rice cake, known in Italy as torta di riso, is.
It’s dense, but not at all dry. A spoon easily cuts through the creamy grains, and a hint of citrus complements the milky flavor. After cooling, this pie is cut into even squares. It’s served plain, without any garnish, or with a cup of strong coffee, writes Mojegotowanie .
This pie is famous in many regions of Italy. But it holds a special place in Bologna. It is there that rice cake is traditionally prepared for holidays as a symbol of prosperity.
What is an Italian torta di riso?
In the classic version, rice is simmered in milk and water until it absorbs the liquid and becomes soft. Then, butter, eggs, and almonds are added. These ingredients give the mixture a deeper flavor and a pleasant, slightly grainy texture.
In this pie, flour is not replaced with any ready-made mixture. And it’s not made fluffy with baking powder. The density comes from the rice itself, and the eggs bind everything together during baking.
That’s why it’s important to use short-grain rice—preferably Italian, which is sold as risotto rice. It releases its starch into the milk. But after baking, it still remains noticeable, despite its complete softness.
This ensures that the center of the torta di riso is moist and tender, but it doesn’t resemble a smooth pudding.
How to cook rice for pie
The most important step comes before baking. Don’t cook the rice until it’s “al dente.” Otherwise, it will have a hard center after baking, and the pie will lose its creaminess. Cook the rice over low to medium heat. Stir it frequently toward the end.
Milk burns very easily, especially as the liquid in the pan dries down. When the grains soften—and are enveloped in a thick milky mass—the pan can be removed from the heat.
Don’t add eggs directly to hot rice, straight from the pan. The high temperature can partially curdle the eggs, causing the mixture to lose its smoothness. Simply spread the rice out in a thin layer and wait until it no longer burns your hands. It shouldn’t be completely cold.
The slightly warm mixture will absorb the butter well. It will melt between the grains, giving the dessert a delicate, creamy flavor.
Italian rice cake recipe (torta di riso)
Ingredients:
950 milliliters of water
950 milliliters of whole milk
200 grams of sugar
zest of 1 lemon
a pinch of salt
450 grams of rice
60 grams of butter (plus a little for greasing the pan)
6 eggs
100 grams of almonds
Method of preparation
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 x 13-inch (23 x 33 cm) baking pan with butter.
Pour water and milk into a large saucepan. Add sugar, lemon zest, and salt. Bring everything to a boil over medium heat.
Add the rice and cook over low heat, stirring frequently. The grains should absorb almost all the liquid and become completely soft. Transfer the rice to a wide baking sheet or large plate to cool faster.
Add butter, eggs, and almonds to warm—but not hot—rice. Mix thoroughly until the mixture is smooth and the eggs are combined with the rice.
Transfer the mixture to the pan and smooth the top. Bake for about 30 minutes, until the cake is set and the edges are lightly browned.
Cool the torta di riso completely in the pan.
