ingredients
  • arborio rice (or long-grain rice) 350 grams (12oz)
  • Salt a pinch • 1 kcal
  • Water 500 ml (17 fl oz)
  • Milk 500 ml (17 fl oz) • 49 kcal
  • Eggs 4, large • 130 kcal
  • Sugar 150 grams (5.3oz) • 470 kcal
  • vanilla sugar 1 pack
  • Butter 100 grams (3.5oz), at room temperature • 717 kcal
  • zest of half of a lemon
  • fine breadcrumbs 1-2 tbsp, for dusting the pan
  • Icing sugar
  • Apricot jam
Calories refers to 100 gr of product

Italian Rice Pie (or Torta di Riso) is a well-known favorite, typically made around the Easter holidays. You will find it in just about any café in Italy. The rice-based dessert has a light lemon and vanilla flavor, and is not overly sweet.  It’s the perfect treat to go with your morning cappuccino. Every bite will leave you wanting for more.

How to make Italian Rice Pie

Put the washed and drained rice into a pot, pour over the water, add a pinch of salt and cover the pot. Cook over medium-low heat (stirring occasionally) until all the water has absorbed.

Now, pour in the milk, stir and cover the pot. Cook over very low heat (stirring occasionally) until the rice is tender, and has absorbed the milk. It takes about 20-30 minutes, depending on the rice you use. When it's done, remove from the heat and let it cool uncovered.

Meanwhile, separate the eggs. Add sugar, vanilla sugar and butter (at room temperature) to the egg yolks and stir well until you've got a smooth, creamy and fluffy texture. Set aside.

Beat the egg whites until they form soft peaks.

Now, add the egg yolk mixture to the cooled rice, and gently mix them together until well combined.

Add the egg whites and gently fold it into the rice mixture (be careful not to break the airy texture of the egg whites!)

Grate in the zest of half of a lemon and stir gently.

Grease a 30×30-inch baking pan with butter and dust it with a handful of fine breadcrumbs.

Pour in the rice mixture and bake in the preheated oven (180°C or 350°F) for 35- 40 minutes.

When the top is nicely golden brown, remove the pan from the oven.

Cut the cake into 6 or 8 squares and serve while it's still warm. Sift some icing sugar over and pour 3-4 tablespoons of apricot jam on top.

Can you freeze Italian Rice Pie?

Because the texture of the rice changes dramatically once frozen, it’s best to enjoy this dessert fresh and not freeze it. Store it in the refrigerator for up to 3 days.

Tips

You can also make a crust to go with this pie. Simply mix 1 cup graham cracker crumbs with ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and 4 tablespoons unsalted butter. Press into the baking pan, and continue with the recipe.

If you omit the breadcrumbs, this delicious dessert is gluten-free!

Make sure you stir the rice mixture often to avoid burning. This is a hands-on dessert!

Directions

Put the washed and drained rice into a pot, pour over the water, add a pinch of salt and cover the pot. Cook over medium-low heat (stirring occasionally) until all the water has absorbed.

Now, pour in the milk, stir and cover the pot. Cook over very low heat (stirring occasionally) until the rice is tender, and has absorbed the milk. It takes about 20-30 minutes, depending on the rice you use. When it's done, remove from the heat and let it cool uncovered.

Meanwhile, separate the eggs. Add sugar, vanilla sugar and butter (at room temperature) to the egg yolks and stir well until you've got a smooth, creamy and fluffy texture. Set aside.

Beat the egg whites until they form soft peaks.

Now, add the egg yolk mixture to the cooled rice, and gently mix them together until well combined.

Add the egg whites and gently fold it into the rice mixture (be careful not to break the airy texture of the egg whites!)

Grate in the zest of half of a lemon and stir gently.

Grease a 30×30-inch baking pan with butter and dust it with a handful of fine breadcrumbs.

Pour in the rice mixture and bake in the preheated oven (180°C or 350°F) for 35- 40 minutes.

When the top is nicely golden brown, remove the pan from the oven.

Cut the cake into 6 or 8 squares and serve while it's still warm. Sift some icing sugar over and pour 3-4 tablespoons of apricot jam on top.