Italian rice cake recipe
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- Dish type
This is a typical rice cake that is found everywhere in Italy. This version is simplified with just the basic ingredients of milk, rice, sugar and eggs.
32 people made this
- 1L full fat milk
- 200g rice
- 200g sugar
- 1 knob of butter
- 2 eggs
- dried breadcrumbs as needed
MethodPrep:15min ›Cook:40min ›Extra time:30min cooling › Ready in:1hr25min
- Cook the rice in the milk for about 10 minutes with 100g of sugar. Turn off the heat, add the butter and let it cool.
- Separate the egg yolks from the whites. Beat the egg whites until they form peaks. Add the remaining sugar, the egg yolks and the beaten egg whites to the rice and milk mixture.
- Grease a cake tin with butter and sprinkle breadcrumbs on the bottom of the tin. Pour the rice, milk, egg mixture in the tin.
- Bake in a preheated oven at 180 C / Gas 4 for about 30 minutes.
Make this Italian rice cake gluten free by using gluten free breadcrumbs for the base.
Reviews & ratingsAverage global rating:(7)
Reviews in English (1)
Having never made an Italian Rice cake or having ever eaten one I was a bit of a loss with this recipe. I compared it to other similar recipes to help fill in the blanks. First - I cooked the rice, milk and 100gr sugar as directed for 10 minutes but the rice was no where near done - based on other recipes I read I continued to cook it until the rice was tender. I used a 23 cm spring form pan as my cake tin would have been too small. I didn't really know how thick the bread crumbs were supposed to be so I just did a thin layer and they all but vanished. Then I didn't know if the cake should be inverted and served with the brown side up or down. The texture is very nice but the flavor is lacking. I think some lemon peel or maybe cinnamon would improve it greatly. I hope the picture is an accurate representation of what an Italian Rice Cake is supposed to look like. The instructions could be more thorough which would help greatly.-25 Sep 2012
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吚-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.
Heat 3 cups of milk in a saucepan until it is almost boiling. Add 3/4 cup of Italian rice (arborio, carnaroli or vialone nano), reduce to a simmer, cover and cook, stirring occasionally, for about 30 minutes until the rice is soft and creamy. Remove from the saucepan and cool.
Meanwhile, preheat the oven to 170C.
Beat 4 eggs with 1/2 cup of honey and stir into the cooled rice. Stir in 30g each of toasted pine nuts, chopped macadamias, peeled and chopped pistachios, sultanas and chopped, candied citrus peel. Add a teaspoon of vanilla essence, the grated zest of a lemon and 2 tablespoons of softened, unsalted butter and stir well.
Place in a floured and buttered 25cm cake tin and bake for 50-60 minutes until the cake is set.
Cool a little before unmoulding. Keeps well sealed in a container in the fridge for up to a week.
Preheat oven to 170C. Combine rice, milk and vanilla bean in a saucepan and stir over medium heat until boiling. Add butter, stir and simmer gently, partly covered, for 8-10 minutes. Remove from heat and stand mixture for 10 mins. Strain rice and remove vanilla bean. Cool.
Place fruit in a bowl, cover with warm water and stand for 10 mins. Drain, chop, add to saucepan with water, wine and sugar and simmer for 10 mins. Add orange slices, simmer for 10 mins longer and strain, reserving liquid.
Mix lemon rind, eggs and 1/2 cup of sugar into rice mixture. Butter a 22cm ring tin and dust with 1/4 cup sugar. Spread three-quarters of the rice mixture over the bottom and around the sides of tin. Place fruit in centre and cover with remaining rice. Smooth top and sprinkle with 1 tbsp sugar. Place tin in a baking dish with hot water halfway up the sides of the tin. Bake 45 mins or until set.
Stand in tin for 15 minutes to cool slightly before turning out.
Arrange orange slices on top and serve with reserved poaching syrup and cream.
Italian Rice Pie
If you like rice pudding, you'll love this "fancied up" pie version — a.k.a. "grana pie" — of that humble dessert. The flavors and texture of this dish are very Italian. A hint of lemon and vanilla are all that accent the comforting blend of rice, milk, eggs and sugar in the pie. It's very nice as is, but if your idea of rice pudding means nutmeg and raisins, we think they're a great addition.
- 1 cup (142g, about 6 full sheets) graham cracker crumbs
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg, optional
- 4 tablespoons (57g) unsalted butter, melted
- 3 cups (340g) whole milk
- 1/3 cup (66g) Arborio, long grain, or converted rice
- 4 large eggs
- 1 cup (198g) granulated sugar
- 1 pound (454g) ricotta cheese
- 1 teaspoon lemon juice
- 1 teaspoon grated lemon rind*
- 1 teaspoon vanilla extract*
To make the crust: Whisk the spices into the cracker crumbs.
Stir in the melted butter until the mixture is evenly moistened, then press into the bottom and up the sides of a 9" pie pan that's at least 1 1/2" deep (2" deep is a little more comfortable.) The mixture will be fairly dry that's how it should be.
To make the filling: Simmer the milk and rice slowly until thickened, and the milk is completely absorbed. Remove the pan from the heat and cool to room temperature.
In a large bowl, beat the eggs until foamy, then beat in the sugar until the mixture thickens.
Stir in the ricotta, lemon, and vanilla (or Fiori). Fold in the cooked rice.
Spoon the rice filling into the crust.
Bake the pie in a preheated 350°F oven for about 55 minutes, until it's set in the center.
Remove it from the oven, cool, and serve with sliced strawberries or raspberries, if desired.
Creamy Rice Pudding Cake | Recipe
After spotting this recipe for a curious sounding Rice Pudding Cake on a few websites, I just had to give it a try. After all, I’m a big fan of Rice Pudding, but have never tried it in cake form! Curiosity just got the better of me.
This cake is layered. Two layers, one of rice and one of a thick, sweet custard, come together for this sweet, creamy, and delicious combination. I will warn you, if you’re making this, that it is very sweet. I cut the amount of sugar in this recipe by 50g, and I still found it very sweet. So, I strongly recommend serving a sharp fruit compote alongside this rice pudding cake, or even some fresh fruit, such as raspberries, with whipped cream. This will really help but through the sweetness of the cake.
The top layer of custard should be just set. This means that, when you’re checking if it’s done, it should have a slight wobble. This will make for a delicate custard. The last thing you want is a custard that’s far too thick and solid. Now, I don’t mean undercook it so it’s still liquid, it needs to have solidified, but only just about set in the centre. The edges will always be thicker and more firmly set, to hold the slice together.
The sugar is this cake ensures a dark golden and slightly caramelised top, but the drop of alcohol that’s also added gives a zing to the custard that’s much needed. Combined with a touch of lemon zest, it makes for an acidic flavour that the cake much requires. Rum is the classic spirit used in this cake. I, of course, substituted it for Whiskey. You could, however, try mixing it up with some orange liquor or limoncello, to add to the fruity essence.
Experimentation is the name of the game! Remember, this cake is very sweet, so if you don’t have a sweet-tooth, maybe cut the sugar down just a touch further. I would love to try this Rice Pudding cake with a little fruit cooked into it, but I can’t recommend that until I’ve tested it. If you like a walk on the wild side, give it a shot!
Put the rice, milk and salt into a heavy-based saucepan and finely grate the lemon zest into it. Place over a high heat, and stirring regularly, bring to just below boiling point, then turn the heat down to low and cook for about 30 minutes, stirring every now and then, until the rice is cooked and the milk is absorbed. Keep an eye on it, as you don’t want the milk to boil or the rice to stick to the bottom of the pan.
Take the pan off the heat and stir in the butter. Transfer to a bowl large enough to take all the remaining ingredients and leave for about 1 hour to cool.
Preheat the oven to 160C/140C Fan/Gas 3 and butter a 20cm/8in springform tin.
Whisk the egg whites in a grease-free bowl until stiff, then set aside. Add the sugar to the yolks, and whisk until pale and mousse-like. Add the vanilla and 2 teaspoons of juice from the zested lemon to the yolks and sugar, and then pour gradually into the cooled rice, folding it in well.
Dollop a large spoonful of the whisked whites into the rice and stir briskly to lighten the mixture, and then fold in a third of the remaining whites gently but thoroughly, then another third, and when that’s incorporated, fold in the rest. Pour and scrape this mixture gently into the prepared tin.
Grate nutmeg over generously and bake for 45 minutes, until the top has set, with no hint of wobble underneath.
Leave the tin on a wire rack for about 1 hour, until it’s just slightly warm. To ease the unmoulding, slip a small spatula all around the edges, unclip the tin, and transfer the cake, still on its base, to a flat plate.
To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using.
- 4 cups milk
- 1 cup rice
- Pinch of salt
- 2 tablespoons butter
- 4 large eggs (separated)
- 5 tablespoons sugar (or to taste)
- Optional: 1/2 cup light or dark raisins
- Optional: zest of 1/2 lemon
- Garnish: confectioners' sugar
- Optional garnish: plum preserves and whipped cream
In a heavy-bottomed saucepan, combine milk, rice and pinch salt. Cook on low heat for about 35 minutes or until tender and creamy. Remove from heat, stir in butter, and let cool to room temperature.
Place rack on the middle shelf of oven and heat to 350 F. Lightly coat a 9-inch springform pan with cooking spray. Combine egg yolks with sugar, and raisins and zest if using. Mix into rice mixture until well incorporated.
Whip egg whites until stiff. Mix 1/4 of the whites with the rice-yolk mixture to lighten it. Then gently fold in the remaining whites trying not to deflate the volume. Transfer to prepared pan and bake until golden brown and toothpick tests clean, about 35 to 45 minutes.
Remove from oven and cool completely in pan on a wire rack. Remove from pan and transfer to a serving platter. Dust with confectioners' sugar. Cut into wedges and serve with a dollop of plum preserves and whipped cream, if desired.
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Entire recipe: 87 calories , 2.5g total fat (1g sat fat) , 253mg sodium , 9.5g carbs , , 1.5g sugars , 5.5g protein
Green Plan SmartPoints® value 2*
Blue Plan (Freestyle&trade) SmartPoints® value 2*
Purple Plan SmartPoints® value 2*
Click here to see Lisa make it on Facebook, and click here for YouTube!
1 tbsp. marinara sauce with 70 calories or less per 1/2-cup serving
1 tsp. light/low-fat ricotta cheese
1 rice cake (any savory flavor)
Half a stick of light string cheese, pulled into shreds or roughly chopped
Optional seasonings: dried basil, garlic powder, Italian seasoning, salt, black pepper
In a small bowl, mix marinara with ricotta to form a creamy sauce. Spread over rice cake, and sprinkle with your choice of seasonings.
Top with string cheese pieces, and microwave for 30 seconds, or until melted.
HG Alternative: For a white pizza fix, skip the marinara and increase the ricotta to 1 tbsp. This version has 87 calories and a SmartPoints® value of 3* on all three plans.
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SmartPoints® value* not what you expected? We follow the same method as WW (formerly known as Weight Watchers) when calculating the value of a recipe: We add up the SmartPoints® values* of the individual ingredients using the Recipe Builder, not the calculator. (Many foods have a value of zero and remain zero in recipes.)
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Pastiera (Ricotta and Cooked Grains Cake) Recipe | Seriously Italian
Easter Sunday is rapidly approaching, so this past weekend was devoted to my annual hunt for a can of grano cotto, or cooked grain. Dubious as it sounds, this goopy, congealed mass of soft wheat is the essential ingredient in pastiera, and it simply wouldn't be Easter at my house without this very special and traditional dessert. Pastiera originated in the Italian region of Campania, where father's side of the family is from, and making it has always been a way to honor that part of my heritage.
I'll admit here and now that I wasn't the biggest fan of pastiera when I was a little kid, and the idea of a wheat-and-ricotta pie didn't exactly sound appealing. Why couldn't my mom just make one of those bunny cakes that always appeared on the cover of the ladies magazines, with tinted green coconut grass and a red cherry nose? It seemed that my juvenile palate was always being asked to embrace yet another bizarre combination of Italian ingredients at holiday time, and quite frankly, I just wanted Peeps and chocolate bunny. But pastiera is a dessert to grow into, after which it reveals itself as a marvel of balanced flavors and contrasting textures. I'm so glad my mom plugged away with this one because now I cannot imagine Easter without it.
Like most things Italian, there are variations on the ingredients that make it differ from household to household (and please note, your house makes the best), but grano cotto is truly the soul of the dish. Wheat is most common grain used, although sometimes corn or barley is substituted. Cans of ready-to-use wheat grano cotto are a staple in the baking section of Southern Italian supermarkets, sometimes even labeled "per pastiera."
I used to see the same cans of cooked grain in New York City and suburban supermarkets too, but as time has marched on and Italian neighborhoods have dwindled in size it is getting harder and harder to track them down. But if you can find the canned stuff it is worth the effort because cooking the wheat can be a bit of a pain in the ass. The wheat kernels must first be soaked—soft wheat takes about 24 hours of soaking, while hard wheat needs 3 days with a daily change of water. The wheat is then cooked for hours until it tender, pale and plumped.
Fresh ricotta is the other key ingredient: either cow's milk, or more common in Campania, sheep or even buffalo milk. Orange flower water is traditionally added as a key flavor component, but if you can't find it, freshly grated orange zest works just fine. The rest of the additions are entirely subjective. Some cooks prefer to leave out the candied fruits, which can be any one or a mix of orange, lemon and citron. Candied squash, or zucca candida, is a super-traditional addition that I have omitted, since it is nearly impossible to find outside of Italy.
I tracked down my grano cotto at the Arthur Avenue Retail Market in the Bronx, and when I last checked, DiPalo Dairy in Little Italy of Manhattan had some cans on their shelves too (it is always a good idea to call around just to be sure). If you can't find a can of grano cotto at your local Italian deli or specialty shop, barley makes a good substitute in a pinch just be sure to cook it until it is extremely soft and tender.
If you decide to cook your own wheat, go for the soft wheat, which you can usually find in health food stores. Soak it in a triple volume of water for 24 hours, draining the soaking water and starting with fresh water, about 3 cups of cooking water per 1 cup of wheat. Cook the wheat for 2 hours, uncovered, at a low simmer, or until the grains are pale, soft and tender. Allow the entire mixture to cool, and if some of the cooking liquid congeals around the kernels that's fine—don't try to separate the goo from the grain. You can process the ricotta smooth in a food processor first if you know that your crowd isn't into the distinctive texture that ricotta brings to the dessert.
A few more caveats: I used a 9 x 2-inch layer cake pan for this recipe because I like the thick wedges it produces pastiera is all about sinking your fork into the creamy depth of the filling. You can use 9 or 9-1/2-inch deep dish pie plate, or even a springform pan if you don't mind working the dough further down the higher sides of the pan. I have found that when using a 10-inch pan the recipe works fine, but I get a lesser depth of filling which I do not prefer.
You can use any pasta frolla or sweet, short pastry dough recipe you prefer. Mine is generous to allow for a bit of freedom in deciding your pan size, plus I like having a little extra dough in case of a flub, or just to have on hand for miniature crostate or to roll out as cookies.
Family food traditions only survive with tenacity and devotion. My wish for you is to hold fast to your own, this year and every year. Buona Pasqua!