Torta di Riso di Grazianella (Italian Rice Cake) is moist, not overly sweet, with a delightful lemon and vanilla flavor, the surprise of the raisins in every bite, and that starchiness and playful bite of the Arborio rice.
- 1-liter milk
- 200 g of Arborio rice
- 1 pinch of salt
- 1 lemon, organic, peel only
- 1 vanilla bean pod (or 1 tsp pure vanilla extract)
- 100 g raw cane sugar
- a handful of raisins
- 2 eggs + 2 egg yolks, organic free-range, lightly beaten
- 2 Tbsp liqueur (Cognac, Rum, Marsala)
- butter for the baking pan
- breadcrumbs for the baking pan and topping
- icing sugar (to dust on top)
- In a saucepan over a low heat add the rice, milk, lemon peel, vanilla bean pod, and a pinch o salt. Bring the milk to a gentle simmer and cook the rice until al dente (mine took about 30 minutes). Pour in a medium bowl, and stir occasionally to help cool down. Remove the lemon peel and vanilla bean pod.
- Soak the raisins in the liqueur.
- Add the sugar to the rice mixture, the lightly beaten eggs, the raisins, and liqueur. Stir the mixture well.
- Preheat the oven to 180° C (350° F), position the rack in the middle of the oven.
- Butter a 30 x 20cm baking dish, then dust with the breadcrumbs.
- Pour the rice batter into the prepared baking dish, and sprinkle with more breadcrumbs.
- Place in the preheated oven and cook for about 45-50 minutes, or until golden on top. To check if the rice cake is perfectly cooked, insert a toothpick into the middle of the cake, if it comes out dry then the cake is ready.
- Turn off the oven and leave the cake for 5 more minutes inside to dry out a bit. Then, take out of the oven and let cool completely.
- Divide into squares, dust with icing sugar and enjoy!
The Cooking Time include the 30 minutes cooking time of the rice and the 45 minutes of the cake.
This Rice Cake is best eaten the day it is made or the day after, since it tends to lose its moistness as days pass.