Torta di Riso

Torta di Riso is a delightful Italian rice cake that combines creamy rice with the sweetness of vanilla and the richness of eggs, creating a comforting dessert. This traditional dish is often enjoyed warm or chilled, making it a versatile treat for any occasion.

Ingredients

• Arborio rice - 100 grams
• Milk - 500 ml
• Sugar - 80 grams
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Lemon zest - 1 teaspoon
• Butter - 20 grams (for greasing)
• Powdered sugar - for dusting

Steps

1. Preheat your oven to 180°C (350°F).
2. In a saucepan, combine the Arborio rice and milk. Cook over medium heat, stirring frequently until the rice is tender and the mixture is creamy, about 20 minutes.
3. Remove the rice from heat and let it cool slightly.
4. In a mixing bowl, whisk together the sugar, eggs, vanilla extract, and lemon zest until well combined.
5. Add the cooked rice mixture to the egg mixture and stir until fully incorporated.
6. Grease a small baking dish (approximately 20 cm x 20 cm) with butter.
7. Pour the rice mixture into the prepared baking dish and smooth the top with a spatula.
8. Bake in the preheated oven for 30-35 minutes or until the top is golden and set.
9. Allow the Torta di Riso to cool for a few minutes before dusting with powdered sugar and serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 50 g
• Fiber: 1 g
• Sugar: 25 g
• Sodium: 90 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Provides a good source of carbohydrates for energy.
• Contains protein from eggs, essential for muscle repair and growth.

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