Carrara rice cake.
Here is a recipe for Carrara’s rice cake (Torta di riso carrarina), a classic dessert from the northern Tuscan city of Carrara.
This cake has deep roots in Tuscan tradition, known for its creamy, rich texture without any flour or butter. It is made with rice, milk, eggs, sugar, and flavored with hints of lemon zest and anise liquor, resulting in a sweet custardy delight that is both comforting and elegant.
Origin of Carrara’s Rice Cake:
The Torta di Riso Carrarina comes from Carrara, Tuscany—a region famed for its marble but also for its simple yet flavorful peasant cuisine. This rice cake is traditionally prepared during festive occasions and has been passed down through generations, capturing the rustic charm of Tuscan sweets with its smooth, creamy texture and lightly aromatic flavor. It’s a superb example of how humble ingredients like rice and eggs can combine into a luscious dessert loved across Tuscany.
Ingredients (for a 24 cm diameter cake):
- 90 g Originario or Arborio rice (short-grain risotto rice)
- 1.2 liters whole milk
- 12 eggs (a mix of whole eggs and yolks, e.g., 6 whole + 6 yolks)
- 350 g granulated sugar
- Grated zest of 1 untreated lemon
- 1/2 glass anise or orange liqueur optional (such as Sambuca or Alchermes, italian brands: Varnelli or Meletti)
- A pinch of salt
- Butter for greasing the pan
- Sugar for dusting on top (optional)
Instructions:
How cook the Rice: Rinse the rice briefly. In a large pot, combine the milk, rice, lemon zest, a pinch of salt, and half the sugar. Bring to a gentle boil, then reduce heat and simmer, stirring frequently to avoid sticking, until the rice is tender and has absorbed much of the milk, approximately 15-20 minutes. Remove from heat and let cool completely.
Prepare the Egg Mixture: In a large mixing bowl, beat the eggs and egg yolks with the remaining sugar until creamy and pale. Add the liqueur if using, and mix well.
Combine Ingredients: Once the rice mixture has cooled, blend it into the egg mixture until uniform. The resulting batter should be creamy and slightly thick.
Prepare the Baking Pan: Preheat your oven to 170°C (340°F). Butter the baking pan generously and sprinkle a little sugar on top for a subtle caramelized crust.
Bake the Cake: Pour the rice and egg batter into the prepared pan. Bake in the preheated oven for about 40-50 minutes, or until the top is golden and a knife inserted in the middle comes out clean. Optionally, for the last 5 minutes, switch the oven to grill mode for a nicely browned top.
Serve: Let the cake cool down before removing it from the pan. Dust with powdered sugar if desired. Serve slices of this creamy yet firm rice cake slightly chilled or at room temperature.
This Torta di Riso Carrarina is a Tuscan gem—part rice pudding, part custard-savory cake—that is impossibly comforting with a delicate citrus and liqueur note. Perfect for sharing with friends over espresso. Enjoy your slice of Tuscany! Buon appetito!
