Today I prepared a regional delicacy recipe, the Carrara rice cake!
I like the rice cake; I find it a unique dessert, creamy yet firm, sweet but not overly so, often containing small candied fruits, amaretti, a bit of liqueur; in short, many ingredients that make it very good for me. In Bologna, my adopted city, the rice cake (or decoration cake) is a famous recipe, found in every good bakery and pastry shop, and I know many versions, all delicious with candied fruits, almonds, amaretti, rum or alchermes often brushed on top of the cake right out of the oven! On the blog, you can find other versions of rice cake, some closer to tradition, others more eccentric.
Today I prepared one from another region, the typical recipe of the city of Massa-Carrara, and it’s a very delightful and creamy dessert, but follow me as we prepare the Carrara rice cake!
I’ll leave you with other rice cake suggestions just below this
tortine di riso of unique goodness!(sweet rice tartlets recipe)
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I also have a free WhatsApp channel with a sweet and a savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: All Seasons
CARRARA RICE CAKE RECIPE INGREDIENTS
- 5.3 oz rice
- 14 oz Sugar
- 15 medium eggs
- 1 quart Milk
- 1.7 oz mixed liqueurs (50/60 BETWEEN Anise, Strega, and Alchermes)
- as needed butter and flour (for the pan)
CARRARA RICE CAKE RECIPE TOOLS
#ADV
- Pan
FOR THE PREPARATION OF THE CARRARA RICE CAKE RECIPE
Boil the rice for 15 minutes in boiling water.
In a bowl, beat the eggs with the sugar, then add the liqueurs and the milk.
Take the pan, butter and flour it.
Place the cooked and cooled rice inside.
Then pour the mixture of eggs, sugar, liqueurs, and milk.
Mix all the ingredients well until you get a smooth mixture.
Bake the Carrara rice cake in a preheated oven at 350°F for about 1 hour and 45 minutes (the time may vary depending on your oven’s characteristics).
Now let the cake cool completely, then serve it at the table!
Creamy, fragrant, and delicious: here is the Carrara rice cake!!
Enjoy your meal!
Annalisa
Tips and notes
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SOURCE The Italian Cooking Encyclopedia Cakes
What variety of rice to use?
To prepare the Carrara rice cake, Originario rice is generally used, but other varieties such as Arborio, Roma, Vialone Nano, or Baldo also give excellent results: only the creaminess and final texture change.
