Torta di Riso - Italian Rice Pie

by Annie M May 16, 2018

Torta di Riso - Italian Rice Pie

Torta di Riso - Italian Rice Pie

A double layered dessert with a layer of just-set custard sitting on a firmer layer of soft rice. And there's no messing about with a pastry base - the rice forms the base - so it's perfect for any people unable to eat gluten.

PREP TIME: 10 min


  • 1 tbsp butter, for greasing pan
  • 200g sugar
  • 100g Arborio rice
  • 1 tsp Pumpkin Pie Spice
  • Zest of 1 lemon
  • 6 eggs
  • 1 tsp vanilla extract
  • 500ml whole milk


    1. Pre-heat the oven to 180℃ and butter a 23 cm round cake tin. This should not be a springform tin as the mixture is very wet initially
    2. Cook the rice in boiling water for 10 minutes until al dente
    3. In a large bowl, whisk together the eggs, sugar, lemon zest, vanilla extract and Pumpkin Pie Spice
    4. Drain the water from the rice. Add the milk to the rice and heat for 1 minute until just warmed
    5. Add the warmed milk and rice to the bowl and stir to combine
    6. Pour the mixture into the prepared cake tin. With a fork, make sure the rice is evenly distributed around the bottom of the cake tin
    7. Bake at 180 ℃ for 50 to 60 minutes, or until the top is golden brown and firm to the touch
    8. Remove and allow to cool in the cake tin
    9. Serve at room temperature

    Annie M
    Annie M


    Also in Recipes

    Pan Roasted Duck Breast with Plum Purée and Pommes Anna
    Pan Roasted Duck Breast with Plum Purée and Pommes Anna

    by Annie M January 28, 2020

    The acidity in the plum purée cuts through the richness of the duck breast to create a treat! Here served with our twist on Pommes Anna.
    Pan-Fried Salmon with Lemon Braised Fennel and Dill
    Pan-Fried Salmon with Lemon Braised Fennel and Dill

    by Annie M July 24, 2019

    For a quick lunch or supper, this salmon and fennel dish pack loads of flavour and is really easy to make.
    Spiced Gingerbread Blondies
    Spiced Gingerbread Blondies

    by Annie M December 13, 2018

    Perfect for the festive cold months, irresistible when warm and gooey, but even better after a few days later when they get to their optimum texture - If they last that long!