What a delight! A traditional rice cake made just like grandmothers used to prepare it—simple, fragrant with lemon and Alchermes, and full of old-fashioned charm. This torta di riso is one of the most beloved desserts in Italian tradition, simple and aromatic in the unmistakable way that only a grandma’s recipe can be.
This dessert is a classic of Tuscan and Emilian rural cuisine, originally created as a clever way not to waste rice cooked in milk, but over time it became a masterpiece of balance between creaminess and lightness. Made with just a few wholesome ingredients, it combines milk, rice and eggs into a soft cream that turns into a golden, irresistible cake.
If you’re wondering how to make Italian rice cake, this is the Alchermes version: a traditional recipe that brings to the table the flavors of the past and the comforting warmth of homemade desserts. Perfect at any time of day, this torta di riso remains an everlasting classic that smells like family and cherished memories
Grandma's Italian Rice Cake
Grandma’s Italian Rice Cake is a soft, golden and comforting dessert made with milk, rice, eggs and Alchermes. A timeless classic that tastes like tradition.
Ingredients
- Rice 100 g
- Whole milk 1 l
- Sugar 12 tbsp
- Eggs 12
- Grated lemon zest 1
- Alchermes to taste
- Salt a pinch
- Nutmeg a pinch
- Butter for the baking pan
Tools
- Large bowl
- Whisk
- Pot
- Baking pan
- Oven
- Lemon grater
- Wooden spoon
Instructions
- Cook the rice in salted water, then drain well.
- In a large bowl, mix milk, sugar, eggs, lemon zest, Alchermes, salt and nutmeg until smooth.
- Add the cooked rice and combine gently.
- Butter a baking pan and pour in the mixture.
- Bake at 170°C (340°F) for about 1 hour or until a toothpick comes out clean.
- Let the cake cool completely before serving: it tastes even better the next day.
Nutritional values (per serving)
268 kcal
6 g
41 g
10 g
24 g
0.3 g
110 mg
This post is also available in: Italiano (Italian)
