Ricotta Torta di Riso is a Cicchiello family favourite dessert that is a staple at Easter time.
Note: the recipe does not need pastry, and is commonly eaten without.
| 1kg | Traditional Ricotta |
| 500g | Reduced Fat Ricotta |
| 2 cups | Arborio or Medium Grain Rice |
| 6 | Eggs |
| 1 cup | Caster Sugar |
| 60mL | Strega or Contreau Liqueur (optional) |
| Lemon or Orange Zest |
| 1 | Preheat oven to 180C |
| 2 | Pour rice into boiling water and cook according to producer’s instructions. Remove from heat, rinse with cold water, and let rice cool. |
| 3 | In a large bowl, mix the Ricottas with the beaten eggs and the sugar. Beat with a mixer until well combined and smooth. If using liqueur and zest, add now and continue mixing. Add cooled rice to the bowl and mix through with a wooden spoon. |
| 4 | Grease and line an oven dish or a round 23 centimetre springform tin with baking paper. |
| 5 | Pour ingredients in bowl into oven dish. Bake for one hour until golden. |
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