Recipes

Ricotta Rice Cake

Details

12 serves
1 hour 45 minutes

Notes

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.

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Ingredients

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

Preparation

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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FREE EASTER E-COOKBOOK DIGITAL DOWNLOAD
Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!
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