Rice Custard Cake Recipe – Classic Italian Torta di Riso with Lemon and Almonds

Rice Custard Cake Recipe

This Rice Custard Cake recipe transforms creamy arborio rice into a rich and fragrant Italian rice custard cake flavored with lemon zest, almonds, and warm spices. Featured on Bonacini’s Italy and hosted by Michael Bonacini, this traditional Italian dessert combines comforting textures with delicate citrus and almond notes for a unique baked treat perfect for celebrations or afternoon coffee.

The Inspiration

Torta di Riso, or Italian rice custard cake, is a beloved dessert that has roots in several regions of Italy, particularly Emilia-Romagna and Tuscany. Unlike many cakes made with flour, this dessert relies on arborio rice as its base, giving it a soft, creamy interior and a delicate custard-like texture. The rice absorbs milk as it cooks, creating a rich foundation that is later enriched with eggs, sugar, butter, and fragrant flavorings.

Historically, rice desserts became popular in Italy during the Renaissance when rice cultivation spread through northern regions. Over time, bakers began incorporating rice into cakes, puddings, and pastries, creating comforting sweets that highlighted the grain’s naturally creamy consistency. Torta di Riso remains a wonderful example of this culinary tradition.

On Bonacini’s Italy, Chef Michael Bonacini highlights dishes that celebrate Italy’s regional heritage while remaining accessible to home cooks. This rice custard cake reflects that approach perfectly. The dessert blends simple pantry ingredients with classic Italian flavor combinations like lemon zest, almonds, and candied citrus peel.

Ingredients

• 4 cups (950 ml) whole milk
• 1 cup (240 ml) arborio rice
• 1 cup (240 ml) sugar, divided
• 4 egg yolks
• 2 eggs
• ¼ cup (60 ml) melted butter
• 1 lemon, zest only
• ½ teaspoon (2.5 ml) salt
• 1 teaspoon (5 ml) vanilla extract
• ½ cup (120 ml) ground almonds
• ¼ cup (60 ml) candied lemon peel, chopped
• 1 teaspoon (5 ml) ground cinnamon
• ¼ teaspoon (1,25 ml) ground cloves
• ¼ cup (60 ml) maraschino cherry liqueur

Method

• Heat oven to 350 F (175 F).
• Heat milk in a saucepan over medium-high heat, until just starting to boil.
• Stir in arborio rice and ½ cup (120 ml) sugar and reduce heat to low. Cook, stirring periodically, until the rice has absorbed almost all of the milk.
• Remove from heat and set aside to cool.
• In a bowl, whisk together egg yolks, eggs, remaining sugar, melted butter, lemon zest, salt, and vanilla extract.
• Make a batter by stirring the egg mixture into the cooled rice mixture until fully incorporated.
• Fold in the ground almonds, candied lemon peel, cinnamon, and cloves, stirring until well combined.
• Transfer batter to a greased 8-inch (20 cm) springform pan and bake for 20 minutes.
• Remove from oven, cover with foil, then bake for another 15-25 minutes, until no longer wet in the center.
• Let cool slightly at room temperature before removing the foil and the sides of the spring form pan.
• While still warm, brush maraschino cherry liqueur over the entire cake.
• Allow cake to cool and set.
• Dust with icing sugar, cut into wedges, and serve immediately.
• Buon appetito!

Serving Suggestions

Torta di Riso is a versatile Italian dessert that works beautifully for both casual gatherings and special occasions. Serve slices slightly chilled or at room temperature with a light dusting of icing sugar for a classic presentation. The creamy rice custard texture pairs wonderfully with a strong espresso or cappuccino, making it a perfect treat for afternoon coffee breaks or Italian-style merenda. For a more indulgent dessert course, serve the cake with fresh berries, whipped cream, or a scoop of vanilla gelato to complement the citrus and almond flavors. Its subtle sweetness and fragrant spices also make it a lovely addition to holiday dessert tables or festive family meals.

Final Thoughts

This Torta di Riso recipe is a beautiful example of traditional Italian baking, where humble ingredients come together to create a dessert full of warmth and character. The creamy arborio rice, bright lemon zest, nutty almonds, and delicate spices give this cake its unique flavor and comforting texture.

Featured on Bonacini’s Italy and prepared by Chef Michael Bonacini, this rice custard cake celebrates Italy’s rich culinary heritage while remaining approachable for home bakers. Whether served with coffee, shared at a celebration, or enjoyed as a simple homemade treat, it’s a dessert that captures the charm and tradition of Italian kitchens.