Torta di Riso: Sweet Orange-Scented Rice Cake, Italian Recipe - Gianni's North Beach

If you observe Lent and you're giving up sweets, you gotta make torta di riso, a special orange-scented rice cake, right away. It's a real Italian classic and you only have 4 days before Lent starts. It doesn't take much effort to make and you get a huge payoff that will hold you over until Easter.
Complete, printable recipe: wp.me/p1bo0f-2Dl
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I originally learned this recipe from my friend Dee's mother, who comes from Puglia on the Adriatic in southern Italy. Over the years, I made her recipe lighter, but still just as delicious.
Just boil the rice in milk flavored with a vanilla bean, lemon and orange zest. When the rice is cool, mix in raisins, orange zest and egg yolks spiked with orange liqueur. Then fold in fluffy beaten egg whites, pour it into a baking pan and stick it in the oven. How easy is that?
The orange and vanilla bean scented arborio rice is tender, light and moist. The plump raisins add a touch of sweetness and the orange zest a fresh perky note. The golden crustless edge is an extra tasty treat. A dollop of whipped cream finishes the cake in style.
If you love rice pudding, this cake will take you to a whole new level of ecstasy.
Rice cake is even better the next day so make sure you make enough. That way, you'll be sure to satisfy your craving and have a leg up on making it through the 40 days of Lent.
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[@spinningnumbers]

I love your channel... I've learnt so much.

[@Ibodnano]

Hope to see more classic italian dessert making videos from you. Thanks

[@dirtyunclehubert]

fantastic recipe. fantastic video. i loved the slo-mo zest grating, fantastic, gianni! ciao!

[@GianniNorthBeachTV]

Ciao Sebastian. Yeah that orange zest oil all went into the bowl to help flavor the rice. Just the right bright fresh note to make this a wonderful cake.

[@Rudderify]

Great recipe and I'm going to surprise my girlfriend with this one. She enjoys the smell and taste of vanilla so I'm sure this will be a hit. Thank you for posting!

[@1MeowNow]

bravo

[@ikebanaJc]

Very similar to Gennaro’s version.

[@joepasquarello1273]

Madonna mia!!! I'm going to try your recipe. I like the idea of the Cointreau. When I make mine I use citron candied fruit instead of raisins and long grain rice instead of the arborio.Oh....I also will add some toasted slivered almonds. Maybe Amaretto or Anisette instead of Cointreau? Too overpowering? Any thoughts? I like your style of cooking and I think you'd enjoy mine as well.

[@mambomx]

Como se dice me encanto en italiano?

[@renee72]

It looks like you set it on a pampered chef pizza plate in the oven. Am I seeing that correctly? If so, why and do you do it with all cakes?

[@GianniNorthBeachTV]

Ciao Tonya. I think you saw my pizza stone. I just always leave it in the oven. --Gianni

[@pasquinuccifay]

How far in advance can I make this cake for Easter?

[@GianniNorthBeachTV]

+letitbling You can make this cake a day or two before Easter. My mother kept her Easter cakes in a cool hallway. I make mine at least a day before so the flavors bloom well and keep it in the refrigerator. I take it out Easter morning and serve it at room temperature. Buon Appetito e Buona Pasqua! --Gianni

[@phillipsmom6252]

On the video you say four cups of milk and in the bowl you have three eggs. On the printable recipe it says eight cups of milk and five eggs. What are the correct measurements? Thanks!!

[@GianniNorthBeachTV]

Ciao Eileen. Thanks for your edit. I corrected the text recipe to 4 cups of milk. I used 4 eggs in the video. You only see 3 yolks because one broke in the bowl. The recipe now shows 4 eggs not 5. Buon appetito!

[@vicioussuspicious894]

Ciao Gianni, will the alcohol evaporate in this recipe? I want to make this for two friends who are pregnant and they usually get scared of alcohol in their foods nowadays. Greetings from Turkey!

[@GianniNorthBeachTV]

Ciao. the alcohol should burn off. But to be extra cautious you can leave the orange liqueur out. I hope the torta turns out well for you. Buon appetito! --Gianni

[@vicioussuspicious894]

Thank you for your feedback!

[@mikis365]

thank you! ( i think you didn't write to add sugar to milk)}

[@GianniNorthBeachTV]

Thanks. You're right and I'm making the change in the recipe.

[@MrCurlybobs]

Delicious. however I have to say it's sacrilege to throw away the vanilla pod after scraping the seeds. Most American recipes / videos I've watch tend to not use the pod for additional flavouring - is this right? If you put the 'Scraped' pod and put it into a jar of sugar, you will flavour the sugar which can be used elsewhere..

[@GianniNorthBeachTV]

Ciao Simon. I agree. Save the pod for another use. Even with the seeds removed it still packs a lot of flavor.