The Genoese savory rice cake is a dish I learned to make following the recipe of a Genoese aunt, one of those who cook with simplicity and lots of flavor.
To be honest, this is a reinterpretation of her recipe: I often do not use one of the main ingredients, such as stracchino or prescinsêua, and instead choose something simpler, in line with my lighter but always appetizing cooking style.
I invite you to read the ingredients and discover it with me. And if this version doesn’t inspire you, you can always prepare it using one of the more traditional ingredients I mentioned.
Also, my rice cake is even quicker: I make it without a crust, pouring the mixture directly into the baking dish. The result is a rustic, genuine, and truly delicious cake.
If you love simple, genuine Ligurian traditional recipes revisited in a light key, you might also like the minestrone with homemade Genoese pesto, perfect for a complete meal, or my easy and quick savory pie with pesto.
If you’re looking for tasty and different ideas, try the rice and pesto balls or the savory pesto plumcake, also great to take on the go.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring
Ingredients
- 1 3/4 cups Carnaroli rice
- 2 1/2 cups milk (skimmed or whole)
- 2/3 cup cow's ricotta
- 2 cups water
- 1 tsp salt
- to taste nutmeg
- to taste marjoram
- 2 eggs
- 1/2 cup grated Parmesan
👉 For a more traditional version, you can replace the ricotta with stracchino or prescinsêua.
Tools
To make this savory rice cake I used:
- 1 Saucepan
- 1 Spatula
- 1 Baking dish round 10 in
- 1 Bowl
Some of these tools are available via affiliate links: purchasing through these links won’t cost you extra, but will support my work.
Steps
Pour the milk and water into a pot, add the salt, a grating of nutmeg, the marjoram and bring to a boil.
Then add the rice and let it cook for about 15-16 minutes, stirring from time to time.
The rice should absorb all the milk and become soft and creamy.
If the rice tends to dry out too much, you can add a splash of milk during cooking.
In a bowl combine the egg, the Parmesan and the ricotta, then mix until you obtain a smooth, homogeneous cream.
Pour the mixture over the rice once it’s warm and blend well until you obtain a creamy, uniform batter.
Grease a baking dish with a drizzle of oil and sprinkle it lightly with breadcrumbs.
Pour the mixture, distribute it evenly and level it well with a spatula.
Finish with a sprinkle of Parmesan and breadcrumbs on the surface, so you get a golden, crunchy crust while baking.
Bake in a preheated conventional oven at 338°F for about 25 minutes, until the surface is nicely golden.
Let it cool for a few minutes before serving: this helps it firm up and makes it even tastier to enjoy.
Tips for a perfect Genoese savory rice cake
FAQ (Questions & Answers)
The secret to a golden crust on the Genoese savory rice cake
To obtain a perfect golden crust on the Genoese savory rice cake it’s essential not to skip the final step: a sprinkle of Parmesan and breadcrumbs on the surface before baking.
Parmesan helps create flavor and color, while breadcrumbs absorb moisture and make the surface slightly crunchy.
During oven cooking, these ingredients form that irresistible crust that makes the cake even more appetizing.
A small tip: for an even more golden result, you can add a drizzle of oil on the surface before baking.
How to store the Genoese savory rice cake?
The Genoese savory rice cake keeps in the refrigerator for 2-3 days, well covered with plastic wrap or in an airtight container, so it stays soft and flavorful.
Before serving, you can let it sit at room temperature for a few minutes or warm it slightly in the oven to make the surface slightly crunchy again.
If you want to store it longer, you can also freeze it already portioned: just thaw it in the refrigerator and reheat before enjoying.
