Italian rice and almond cake

    1 hour

    This Italian rice and almond cake is gluten free and it's quick and easy to make. Try to use Arborio rice or other short grain variety that will easily soak up the milk and rum.


    Washington, United States
    4 people made this

    Serves: 8 

    • 750ml milk
    • 150g Arborio or Roma rice
    • 180g caster sugar
    • 50ml rum
    • 100g almonds, peeled and finely chopped
    • 3 eggs

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat milk in a saucepan over medium heat until it begins to boil; add rice and cook for the time suggested on the packet, usually around 18 to 20 minutes. Make sure to stir the rice from time to time to avoid sticking on the bottom of the saucepan. Remove from the heat and let cool completely. The rice should have absorbed all the milk. If not, discard any remaining milk.
    2. Preheat the oven to 190 C / Gas 5. Grease and line a 23cm cake tin.
    3. Transfer the rice into a bowl; add sugar, rum, chopped almonds and eggs. Stir with a spatula to achieve a smooth cake batter. Pour in the prepared tin.
    4. Bake in the preheated oven for 30 minutes or until golden outside and still moist but firm in the middle. Remove from oven, cool completely and serve.

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    Reviews in English (1)


    Nice, but not nice enough to repeat it. Due to lack of Arborio or Roma rice, I used basmanti which some people use as alternative. I have never had a rice cake before, but in this case the rice grains were too distinct for my taste, it was like cooked rice with evaporated milk. I'm glad I have sprinkled generously tin before pouring dough in, as the cake itself is not sweet enough.  -  02 Jun 2017