Sunday, June 16 2024

Once upon a time there was the Feast of Decorations-a celebration that colored the towns with drapes and flowers at every window.

The feast used to be waited for as long as four years in country churches, and those who then lived in the city had to wait as long as ten years.

A very long wait to finally be able to enjoy one of the most beloved traditional cakes of Emilia: the rice cake.

Fortunately, today there is no need to delay and we can indulge in Torta di Riso even on any rainy Tuesday.

Along with other local delicacies, its recipe is deposited with the Italian Academy of Cuisine.

I recommend it for breakfast, along with a cup of coffee.





MAKES 1 RICE PIE (9 inches cake pan)


  • 3/4 cup of rice Carnaroli or Arborio
  • 4 cups of milk
  • a pinch of salt
  • 3/4 cup of granulated sugar
  • 3 whole eggs
  • 3-4 tbsp of anise extract
  • 1 grated lemon



Boil the milk with a pinch of salt.

At a boil, throw in the rice, stir occasionally, and let it cook eight or nine minutes.

Turn off, and when it has cooled, add the sugar, anise extract, zest of one lemon (only the yellow part) and eggs.

Be careful, however, the eggs should be poured in one at a time: the second egg should be poured in when the first one has been completely blended, and so on.

Pour everything into the buttered and floured mold and let it rest for two hours.

The trick to a successful rice cake is precisely resting, which causes the rice to settle and allows the famous shiny crust to form a little bit of a crust.

Place in the oven at 350 F: 45 minutes will be enough to bake.

Withdraw from the oven, and sprinkle with anise extract.

If you like ,you can sprinkle with powdered sugar.



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