Method

1

Add milk, lemon zest, vanilla beans and seeds into a small and bring to the boil in a pot. When boiling add rice and cook for 15min or till rice is fully cooked. Keep stirring the rice making sure it is not sticking. When ready transfer into a bowl and cool.
In another bowl beat the eggs with sugar until pale and creamy. Add the rice into the egg mixture and stir well, add salt, almond meal, chopped almond and cinnamon.

2

Butter a round or rectangular cake pan and then dust with breadcrumb, remove excess breadcrumbs. Add mixture to cake tin and bake at 170-180c for 45-50min or until cooked. You should be able to pierce the cake with a toothpick and remove it dry.

3

Allow cooling for several hrs before serving.

4

Serve with a dust of icing sugar.

Prep Time20 minsCook Time50 minsYields8 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

Category
 

Ingredients

 200 g arborio rice
 150 g caster sugar
 50 g brown sugar
 4 whole eggs
 100 g whole almonds, toasted and roughly chopped
 40 g almond meal
 1 l fresh milk
 1 lemon zest
 1 vanilla bean, seeds only
 1 tbsp ground cinnamon
 20 g unsalted butter at room temperature, to grease cake pan
 20 g breadcrumb
 pinch of salt
 icing sugar to garnish

Ingredients

 200 g arborio rice
 150 g caster sugar
 50 g brown sugar
 4 whole eggs
 100 g whole almonds, toasted and roughly chopped
 40 g almond meal
 1 l fresh milk
 1 lemon zest
 1 vanilla bean, seeds only
 1 tbsp ground cinnamon
 20 g unsalted butter at room temperature, to grease cake pan
 20 g breadcrumb
 pinch of salt
 icing sugar to garnish

Directions

1

Add milk, lemon zest, vanilla beans and seeds into a small and bring to the boil in a pot. When boiling add rice and cook for 15min or till rice is fully cooked. Keep stirring the rice making sure it is not sticking. When ready transfer into a bowl and cool.
In another bowl beat the eggs with sugar until pale and creamy. Add the rice into the egg mixture and stir well, add salt, almond meal, chopped almond and cinnamon.

2

Butter a round or rectangular cake pan and then dust with breadcrumb, remove excess breadcrumbs. Add mixture to cake tin and bake at 170-180c for 45-50min or until cooked. You should be able to pierce the cake with a toothpick and remove it dry.

3

Allow cooling for several hrs before serving.

4

Serve with a dust of icing sugar.

Torta di Riso – Arborio Rice Cake