Torta di Riso (Italian Rice Tart)
This classic Italian dessert is basically a rice pudding baked inside of a pastry crust. Alkermes is a traditional Tuscan liqueur used in a number of sweets, including torta di riso, for its color and spice-like flavor. If you don’t have Alkermes, use rum. Not all versions of torta di riso are brightly colored. Vanilla powder is a natural vanilla product, not artificial. Use vanilla extract if vanilla powder is not available.
Servings Prep Time
12people 30minutes
Cook Time Passive Time
75minutes 30minutes
Servings Prep Time
12people 30minutes
Cook Time Passive Time
75minutes 30minutes
Pasta Frolla
Pasta Frolla
  1. Blend the flour, sugar, baking powder, vanilla powder, salt and lemon zest in a food processor until combined.
  2. Add the butter, cut in pieces, and blend till well combined.
  3. Add the eggs and blend till the pastry almost forms a ball.
  4. Remove the pastry from the food processor and use your hands to press everything into a single ball.
  5. Wrap the pastry in waxed paper and refrigerate for an hour before using.
  1. Wash and drain the rice.
  2. Combine the rice, water and milk in a heavy-bottomed sauce pan.
  3. Bring the rice to a boil.
  4. Cover the rice and simmer, stirring frequently, until cooked and the liquid is almost completely absorbed. If the rice does not have the consistency of thick oatmeal, add a bit more milk at the end to make it creamy.
  5. Mix the sugar, lemon zest, and Alkermes and/or rum into the rice.
  6. Pour the rice into a bowl and cool, uncovered, stirring occasionally.
Assembly and Baking
  1. Cut off a small piece of the pastry to make a lattice top and refrigerate.
  2. Roll the remaining pastry between waxed paper, turning often, until it is large enough to cover the bottom and sides of a 10 inch springform pan.
  3. Line a 10″ springform pan with the pasta frolla.
  4. Cut the pastry even with the top of the pan. Add the scraps to the pastry you have reserved for the lattice.
  5. Beat the egg and egg yolks to combine.
  6. Stir the beaten eggs into the cooled rice.
  7. Pour the rice into the pastry lined pan.
  8. Roll out the pastry reserved for the lattice.
  9. Cut seven or eight strips, approximately 1/2 inch wide.
  10. Arrange the strips into a lattice on top of the rice. Cut off the excess.
  11. Roll the pastry lining the sides of the pan down to the top of the rice and form a decorative edge.
  12. Bake at 350°F until the crust is lightly browned and the rice is barely jiggley in the center, approximately 30-45 minutes.
  13. Cool on a rack for approximately 20 minutes.
  14. Remove the side of the pan and cool completely.
Recipe Notes

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