Italian Rice Cake - Torta di riso
This Italian rice cake, or torta di riso, is a classic dessert made with risotto rice, whole milk, amaretti biscuits, blanched almonds and candied peel. The Thermomix simmers the rice in vanilla-infused milk until creamy, grinds the almonds and biscuits, and whisks the eggs for a light, golden bake.
About this recipe
Italian Rice Cake - Torta di riso Thermomix TM7 brings a beloved Emilian classic straight into your kitchen with your all-in-one kitchen machine. This rustic yet elegant dessert transforms simple risotto rice into a golden, custard-like cake, infused with real vanilla pod, lemon zest, amaretti biscuits and crunchy blanched almonds. Searching for torta di riso recipes that actually work? The TM7 handles every stage: it gently heats the milk so the rice swells slowly without sticking, grinds the amaretti and almonds to a fine crumb in seconds, and whisks the eggs with the butterfly whisk until light and foamy. Each slice delivers a soft interior with pops of candied peel and a subtle marzipan flavour from the amaretti - a dessert that tastes like an Italian nonna made it. Serve it slightly warm as a Sunday dessert, at Easter brunch, or with afternoon coffee. It is the kind of traditional Italian dessert that impresses guests without demanding pastry-chef skills.
Preparation tips
- Let the cooked rice mixture cool slightly before folding in the whisked eggs, otherwise the heat will deflate them and your torta di riso loses its characteristic airy, custardy structure.
- Grate the lemon zest directly over the mixing bowl so the aromatic oils fall into the milk mixture, and scrape the vanilla pod seeds in with a pinch of the caster sugar for even distribution.
- The amaretti biscuits provide the classic marzipan note, but if unavailable, substitute plain almond biscuits plus a drop of almond extract to keep that signature torta di riso flavour intact.
Recipe variations
- Lactose-free version: replace the whole milk with lactose-free milk or unsweetened almond drink; the blanched almonds and amaretti already carry the flavour, so the torta di riso stays wonderfully aromatic.
- Festive winter variation: add a pinch of cinnamon and a tablespoon of rum-soaked sultanas to the rice mixture, then dust the finished cake with icing sugar for a Christmas-ready Italian dessert.
Thermomix TM7 Benefits
- Gentle infusion - The Thermomix heats the vanilla milk slowly so the risotto rice cooks evenly without catching on the base. [Multi-Function]
- Fine grinding - The TM7 grinds the amaretti biscuits and blanched almonds into a uniform crumb that melts into the batter. [Multi-Function]
- Airy whisking - With the butterfly whisk, the Thermomix whisks the eggs into light, foamy peaks for a delicate torta di riso. [Multi-Function]
- Zesting precision - The TM7 grates the lemon zest finely, releasing fragrant oils straight into the milky rice mixture. [Precision Control]
- Even blending - The Thermomix mixes the candied peel through the batter consistently so every slice carries balanced sweetness. [Built-in Scale]
Ingredients
- amaretti biscuits
- blanched almonds
- whole milk
- vanilla pod
- lemon
- caster sugar
- risotto rice
- medium eggs
- candied mixed peel
- fine sea salt