Torta di Riso
from Italian Traditional Food

Torta di Riso is a savoury snack

Torta di Riso is basically a very filling and delicious rice cake. It has a dry yet savoury texture. It should be eaten cold. Normally Torta di Riso is eaten as a teatime snack. It is also great for taking on picnics. There are many variations on the Torta di Riso. This is the version that I grew up with in the Emilia Romagna region of Italy.

Serves: 4

Cooking Time: 45-60 minutes

Oven Setting: Preheat to 190C (375F) or Gas Mark 5

Ingredients for pastry:

1 lb plain flour (half a kilo)
1 egg (large)
water (as required)
salt (pinch)
1 oz butter
1 oven dish
rolling pin
bowl

Method:

1. Mix all the ingredients in a bowl until the dough is firm.

2. Place dough mixture onto a floured board.

3. Using a rolling pin, roll out the dough mixture until thin.

4. The pastry has to be rolled out until it is large enough to fit into and slightly overlap the oven dish.

5. Grease all the sides of the oven dish (especially the corners) with the butter. This will stop the Torta di Riso from sticking to the dish.

6. Lay the pastry piece into the oven dish.

7. Next, prepare the filling.

Ingredients for the filling:

1.5kilos Arborio rice
3 eggs (large)
2oz Parmesan cheese
4 tablespoons olive oil
2oz butter
salt & pepper (to taste)

Method:

1. Cook the Arborio rice in salted water but do not overcook.

2. Rinse off the rice.

3. Mix the rice with the eggs, Parmesan cheese, butter, olive oil and salt and pepper.

4. Lay the mixture into the oven dish.

5. Turn in the overlapping pastry so that it holds the mixture in place.

Ingredients for the crust:

1 egg (large)
1 fork

Method:

1. Break and beat one whole egg with a fork.

2. When beaten well, pour the egg mixture onto the top of the Torta di Riso. Ensure that the egg mixture covers the entire surface of the Torta di Riso as it will result in a soft crust when cooked.

3. Using the prongs of the fork, run them along the surface (both horizontally and vertically) of the Torta di Riso as it will form a nice pattern on the surface.

4. Cook in a gas oven for between 45 -60 minutes on Gas Mark 5 until it is golden brown. If you are using an electric oven, then you can set it to 190C (375F) degrees.

5. Once cooked, place the torta di riso onto a wooden board and allow to cool before cutting.

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