Torta di Riso alla Carrarina, or “Carrara-style Rice Cake”, may not be the sexiest sounding dessert but it is actually quite the delicious treat.
As one might imagine from the name, the dessert originates from the town of Carrara in the northwest of Tuscany, a town primarily famous for its marble quarries that were beloved of Michelangelo. However, like the rest of Tuscany, it is also well-known for its comforting and tasty peasant food tradition. Torta di Riso alla Carrarina is no exception.
As one might imagine from the name, the dessert originates from the town of Carrara in the northwest of Tuscany, a town primarily famous for its marble quarries that were beloved of Michelangelo. However, like the rest of Tuscany, it is also well-known for its comforting and tasty peasant food tradition. Torta di Riso alla Carrarina is no exception.
Without a flour or no pastry base, it is made of just rice, sugar and custard enhanced by additional flavours that can vary wildly; in fact, many homes have their own family-specific recipe. A bit like a crème brûlée, it is formed of two layers; a rice layer and a plain custard layer on top.
Local variations are well-worth exploring and trying out once you have found a vacation rental in Massa Carrara province but, in the meantime, here is a simple recipe to try for yourself, as you plan your trip.
Ingredients
500ml of milk
100g of risotto rice
The zest of 1 orange/lemon
250g of sugar
A pinch of salt
60ml of liquor – vanilla or orange notes or rum work best
1tsp. oof vanilla extract
6 large eggs
Method
1. Grease a round cake pan or pie dish with removable bottom with butter.
2. Add half of the milk to a medium size saucepan and bring to a boil. Add the rice and let simmer for about 10 minutes, stirring to prevent it from burning.
3. Remove from the heat and add the remaining milk, the zest of the lemon or orange, sugar, salt, liquor and vanilla extract. Mix until well combined.
4. Allow to cool for around 10-15 minutes.
5. Preheat the oven to 180°C.
6. Add the eggs one by one to the warm milk mixture and whisk until well combined. Pour into the dish.
7. Bake for 50-60 minutes. The cake should have a nice golden color and be baked right through. Pierce with a knife to make sure it is cooked inside – if it comes away dry, it is ready.
8. Allow to cool and serve cold or at room temperature.
While you enjoy your cake, start planning your trip to Tuscany.
Local variations are well-worth exploring and trying out once you have found a vacation rental in Massa Carrara province but, in the meantime, here is a simple recipe to try for yourself, as you plan your trip.
Ingredients
500ml of milk
100g of risotto rice
The zest of 1 orange/lemon
250g of sugar
A pinch of salt
60ml of liquor – vanilla or orange notes or rum work best
1tsp. oof vanilla extract
6 large eggs
Method
1. Grease a round cake pan or pie dish with removable bottom with butter.
2. Add half of the milk to a medium size saucepan and bring to a boil. Add the rice and let simmer for about 10 minutes, stirring to prevent it from burning.
3. Remove from the heat and add the remaining milk, the zest of the lemon or orange, sugar, salt, liquor and vanilla extract. Mix until well combined.
4. Allow to cool for around 10-15 minutes.
5. Preheat the oven to 180°C.
6. Add the eggs one by one to the warm milk mixture and whisk until well combined. Pour into the dish.
7. Bake for 50-60 minutes. The cake should have a nice golden color and be baked right through. Pierce with a knife to make sure it is cooked inside – if it comes away dry, it is ready.
8. Allow to cool and serve cold or at room temperature.
While you enjoy your cake, start planning your trip to Tuscany.
Photo credit: Emiko Davies
