Torta di riso

Torta di riso

By
From
Posh Rice
Serves
8–10
Prep
100 mins

Replace the rum with orange juice if you want to make this Tuscan cake child-friendly. It will keep for a few days in the fridge.

Ingredients

Quantity Ingredient
butter, for greasing
125g sultanas
50ml marsala wine
1 small orange, zested and juiced
1 litre whole milk
pinch salt
1 vanilla pod, halved lengthways and seeds scraped out
200g arborio rice, plus 1 tablespoon
175g caster sugar, plus 2 tablespoons
1 1/2 teaspoons ground cinnamon
50g italian mixed peel
5 eggs, separated
4 heaped tablespoons pine nuts
icing sugar, for dusting

Method

  1. Grease and line the base and sides of a deep 20cm round cake tin. Soak the sultanas in the Marsala and orange juice.
  2. Put the milk, salt and vanilla seeds and pod into a saucepan, then bring to the boil. Stir in the rice and simmer briskly for 20 – 25 minutes, stirring often. The rice should be cooked, thick and creamy. Leave to cool.
  3. Preheat the oven to 180°C. Remove the vanilla pod from the rice and tip the rice into a bowl. Stir through the sultanas and their soaking liquid, along with the orange zest, sugar, cinnamon, mixed peel and egg yolks.
  4. In a separate bowl, whisk the egg whites to medium peaks. Beat a few tbsp into the rice, then fold through the rest. Transfer to the prepared tin. Top with the pine nuts and bake for 1 hour, covering with baking parchment after 30 minutes. Leave to cool for 30 minutes in the tin, then remove and cool completely on a wire rack. Chill, preferably overnight, before serving. Dust with icing sugar and slice.
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