A rose is a rose is a rose :) In this case rice is a custard is a cake…. don’t worry, I am not totally crazy :P
Well – I did not want to tell you a poem – it’s all about cake! A rice pudding custard cake also known as “Torta di Riso alla Carrarina”. The cake has it’s origin in an area in Italy which is located between the cities of Genova and Firenze. Really nice area :)
The cake might look a bit “simple”, but it is definitely very delicious! It reminds me of a oversized crème brûlée – which is not a bad thing, right? ;) But there is no cracking sound when you try to break the top of the cake – no caramel on top ;) The interesting thing here are the two layers – one rice (pudding) layer and one plain custard layer on top.
If you want to make this cake, you should use a pie dish or like I did, a paella pan ;) I do not recommend a springform or anything with a loose bottom – the batter is very liquid and would run away – screaming. No, but you would probably find more batter outside of the springform than inside after baking. When cooled, the cake is very easy to remove from a pie dish (paella pan). Oh and if you don’t have rice pudding rice, you can use regular risotto rice – it’s basically the same ;)
INGREDIENTS / ZUTATEN
1/2 cup (100g) milk rice or risotto rice
zest of 1 orange or lemon
1 1/4 cups (250g) sugar
pinch of salt
1/4 cup (60ml) liquor (vanilla, orange or rum)
1 tsp. vanilla paste or extract
6 large eggs
100g Milchreis oder Risotto Reis
Abrieb von einer Bio-Zitrone oder Orange
250g Zucker
Prise Salz
60ml Likör (Vanillelikör, Orangenlikör oder Rum)
1 TL Vanille Paste oder Extrakt
6 Eier (L)
DIRECTIONS / ZUBEREITUNG
2. Add about half of the milk to a medium size saucepan and bring to a boil. Add the rice and let simmer for about 10 minutes – stir occasionally so it won’t burn. Remove from the heat and add the remaining milk, the zest of the lemon or orange, sugar, salt, liquor and vanilla paste/extract. Mix until well combined. Let cool down for about 10-15 minutes. The mixture should be still warm, but not hot anymore.
3. Preheat the oven to 350˚F (180°C). Add the eggs one by one to the warm milk mixture and whisk in until well combined. Pour into the prepared pan or pie dish – make sure the rice is distributed evenly on the bottom of the pan/pie dish. Bake for 50-60 minutes. Check after 40 minutes – if the top gets too dark, cover loosely with aluminum foil and continue baking. The cake should have a nice golden color and baked through. Test with a toothpick inserted in center – it should come out clean. Take out of the oven and let cool down completely. Serve cold or at room temperature and store leftovers in the fridge.
2. Etwa die hälfte der Milch in einem mittelgroßen Topf zum Kochen bringen. Milch- oder Risottoreis zugeben und bei niedriger Temperatur etwa 10 Monuten köcheln lassen. Immer wieder umrühren, damit nichts anbrennt. Vom Herd nehmen und die restliche Milch, die Zitronen- oder Orangenschalen, Zucker, Salz, Likör und Vanillepaste oder Extrakt zugeben und alles gut verrühren. Für etwa 10-15 Minuten abkühlen lassen. Die Mischung sollte noch etwas warm sein, aber nicht mehr heiß.
3. Den Ofen auf 180°C (350°F) vorheizen. Sobald die Mischung genug abgekühlt ist, die Eier einzeln zugeben und gut verrühren. Alles in die vorbereitete Form geben – der Reis sollte möglichst gleichmäßig auf dem Boden der Form verteilt sein. Form in den Ofen schieben und für 50-60 Minuten backen. Nach etwa 30-35 Minuten nachschauen, ob der Kuchen schon Farbe bekommen hat. Sollte die Oberfläche zu dunkel werden, locker mit etwas Alufolie abdecken und weiterbacken. Der Kuchen sollte eine schöne goldene Farbe haben und durchgebacken sein. Mit einem Zahnstocher in der Mitte des Kuchens testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt. Herausnehmen und komplett auskühlen lassen. Gekühlt oder bei Zimmertemperatur servieren. Reste sollten im Kühlschrank gelagert werden.
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Here is a version of the recipe you can print easily.
Torta di Riso alla Carrarina aka. Rice Custard Cake
- Prep Time: 40
- Cook Time: 60
- Total Time: 100
Ingredients
- 2 cups (500ml) milk
- 1/2 cup (100g) milk rice or risotto rice
- zest of 1 orange or lemon
- 1 1/4 cups (250g) sugar
- pinch of salt
- 1/4 cup (60ml) liquor (vanilla, orange or rum)
- 1 tsp. vanilla paste or extract
- 6 large eggs
Instructions
- Grease a 9 or 10 inch (23/25cm) round cake pan or pie dish with butter and sprinkle with sugar. Set aside.
- Add about half of the milk to a medium size saucepan and bring to a boil. Add the rice and let simmer for about 10 minutes – stir occasionally so it won’t burn. Remove from the heat and add the remaining milk, the zest of the lemon or orange, sugar, salt, liquor and vanilla paste/extract. Mix until well combined. Let cool down for about 10-15 minutes. The mixture should be still warm, but not hot anymore.
- Preheat the oven to 350˚F (180°C). Add the eggs one by one to the warm milk mixture and whisk in until well combined. Pour into the prepared pan or pie dish – make sure the rice is distributed evenly on the bottom of the pan/pie dish. Bake for 50-60 minutes. Check after 40 minutes – if the top gets too dark, cover loosely with aluminum foil and continue baking. The cake should have a nice golden color and baked through. Test with a toothpick inserted in center – it should come out clean. Take out of the oven and let cool down completely. Serve cold or at room temperature and store leftovers in the fridge.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
This looks so delicious – would you normally serve anything with it? Like a compote? I love baked custards! Great pictures too.
Hi Angela,
thanks for the nice words!
We ate the cake like it is without anything, but a compote sounds like a very good idea served along with the cake :)
Cheers,
Marc