Description

A creamy and comforting rice cake made with Arborio rice, smooth ricotta, warm cinnamon, and fresh orange zest. This classic baked dessert delivers a soft texture and aromatic flavor that is perfect for any occasion.

Ingredients

Arborio rice 1/2 cup (100 g)

Ricotta cheese made with vegetarian rennet such as BelGioioso or Galbani 2 cups (500 g)

Water 2.1 cups (500 g)

Sugar 1/2 cup (100 g)

Eggs 4

Candied orange 1.8 oz (50 g)

Orange peel 1

Alcohol free vanilla flavor such as Alcohol Free Simply Organic Vanilla or Watkins Clear Vanilla Flavor 1 tsp

Cinnamon powder 1 pinch

Fine salt 1 pinch

For garnish: Cinnamon sticks 2

For garnish: Candied orange to taste

Instructions

2. Place water and Arborio rice into a pot and cook for about 25 minutes until all liquid is absorbed. Transfer the rice to a bowl and allow it to cool completely.

3. In a separate bowl whisk eggs with sugar until pale. Add cinnamon and alcohol free vanilla flavor and mix until blended.

4. Add ricotta, orange zest, and a pinch of salt. Beat until smooth and creamy.

5. Fold the cooled rice into the ricotta mixture, then add candied orange and mix just until combined.

6. Pour the batter into a 9 inch springform pan lined with parchment paper that rises slightly higher than the pan.

7. Level the top and bake at 338°F for about 80 minutes until lightly golden and set in the center.

8. Allow the cake to cool completely, then remove from the pan and garnish with candied orange and cinnamon sticks.

Notes

If you prefer not to use candied fruit you can use chocolate chips or chopped nuts instead.

Make sure the rice is fully cooled before adding it to the ricotta mixture to maintain the correct texture.

The cake has a naturally soft and custard like texture and becomes even better after resting.

Oven temperatures may vary so begin checking the cake toward the end of the baking time.

Prep Time: 20 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baked
Cuisine: Italian