Ricotta Rice Cake


12 serves
1 hour 45 minutes


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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