Italian rice cake

    1 hour 25 min

    This is a typical rice cake that is found everywhere in Italy. This version is simplified with just the basic ingredients of milk, rice, sugar and eggs.

    34 people made this

    Serves: 6 

    • 1L full fat milk
    • 200g rice
    • 200g sugar
    • 1 knob of butter
    • 2 eggs
    • dried breadcrumbs as needed

    Prep:15min  ›  Cook:40min  ›  Extra time:30min cooling  ›  Ready in:1hr25min 

    1. Cook the rice in the milk for about 10 minutes with 100g of sugar. Turn off the heat, add the butter and let it cool.
    2. Separate the egg yolks from the whites. Beat the egg whites until they form peaks. Add the remaining sugar, the egg yolks and the beaten egg whites to the rice and milk mixture.
    3. Grease a cake tin with butter and sprinkle breadcrumbs on the bottom of the tin. Pour the rice, milk, egg mixture in the tin.
    4. Bake in a preheated oven at 180 C / Gas 4 for about 30 minutes.


    Make this Italian rice cake gluten free by using gluten free breadcrumbs for the base.

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    Reviews in English (1)


    Having never made an Italian Rice cake or having ever eaten one I was a bit of a loss with this recipe. I compared it to other similar recipes to help fill in the blanks. First - I cooked the rice, milk and 100gr sugar as directed for 10 minutes but the rice was no where near done - based on other recipes I read I continued to cook it until the rice was tender. I used a 23 cm spring form pan as my cake tin would have been too small. I didn't really know how thick the bread crumbs were supposed to be so I just did a thin layer and they all but vanished. Then I didn't know if the cake should be inverted and served with the brown side up or down. The texture is very nice but the flavor is lacking. I think some lemon peel or maybe cinnamon would improve it greatly. I hope the picture is an accurate representation of what an Italian Rice Cake is supposed to look like. The instructions could be more thorough which would help greatly.  -  25 Sep 2012