Rice Tart (Torta di Riso) Recipe

Name: Rice Tart (Torta di Riso)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups milk; 1 ¼ cups water; ½ cup sugar, plus; 2 tablespoons sugar (125 g); 2 slices lemons, zest of; 1 pinch salt; 1 cup originario rice or 1 cup long-grain rice, plus; 1 ½ tablespoons originario rice or 1 ½ tablespoons long-grain rice (200 g); 1 cup raisins (165 g); 5 -6 tablespoons marsala or 5 -6 tablespoons rum, divided; 2 large eggs, separated,at room temperature; 1 teaspoon vanilla extract; 5 tablespoons unsalted butter, room temperature (65 g); 1 deep 8 inch sweet tart crust, baked 20 to 25 minutes (recipe 71610)

Servings: persons

3 cups milk
1 ¼ cups water
½ cup sugar, plus
2 tablespoons sugar (125 g)
2 slices lemons, zest of
1 pinch salt
1 cup originario rice or 1 cup long-grain rice, plus
1 ½ tablespoons originario rice or 1 ½ tablespoons long-grain rice (200 g)
1 cup raisins (165 g)
5 -6 tablespoons marsala or 5 -6 tablespoons rum, divided
2 large eggs, separated,at room temperature
1 teaspoon vanilla extract
5 tablespoons unsalted butter, room temperature (65 g)
1 deep 8 inch sweet tart crust, baked 20 to 25 minutes (recipe 71610)

1
Heat the milk, water, sugar, lemon zest, and salt to a boil.
2
Stir in the rice and reduce the heat to very low.
3
Simmer, covered, stirring occasionally, until all the liquid is absorbed, 3 to 40 minutes.
4
Spread the rice on a dinner plate to cool and discard the lemon zest.
5
While the rice is cooking, soak the raisins in 1/4 cup Marsala for at least 30 minutes.
6
When the rice has cooled to room temperature, whisk the egg yolks and vanilla in a mixing bowl until blended.
7
Stir in the rice.
8
Add the butter and raisins with the Marsala and mix thoroughly.
9
Beat the egg whites until the peaks are stiff but not dry and fold into the rice mixture.
10
Pour the filling into the tart shell.
11
Heat the oven to 400F.
12
Bake just until lightly creamy inside (a skewer inserted in the center should NOT come out compleltly clean), about 30 minutes.
13
If the top is too pale, you can brown it briefly under the broiler.
14
Cool on a rack, and brush the surface with 1 to 2 Tbs Marsala, making a few holes with a toothpick to allow the liquor to penetrate the interior.
15
Serve at room temperature.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups milk, 1 ¼ cups water, ½ cup sugar, plus, 2 tablespoons sugar (125 g), and more.

Yes, Rice Tart (Torta di Riso) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rice Tart (Torta di Riso)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions