The savory Genovese rice tart is a dish I learned to make following my aunt from Genoa’s recipe — one of those cooks who prepare food with simplicity and great flavor.
To be honest, this is a reinterpretation of her recipe: I often leave out one of the classic ingredients, such as stracchino or prescinsêua, and opt for something simpler, in line with my lighter but still appetizing cooking style.
I invite you to read the ingredients and discover it with me. And if this version doesn’t appeal to you, you can always prepare it using one of the more traditional ingredients I mentioned.
Also, my rice tart is even quicker: I make it without a crust, pouring the mixture directly into the baking dish. The result is a rustic, authentic tart that’s truly delicious.
If you love simple, genuine Ligurian recipes revisited in a light way, you might also enjoy the homemade minestrone with Genovese pesto, perfect for a complete meal, or my easy and quick savory tart with pesto.
If you’re looking for fun and different ideas, try the rice and pesto balls or the savory pesto loaf, great for taking out and about.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 Servings
- 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 milk ricotta
- 2 cups + 2 tbsp cups water
- 1/2 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 tart I used:
- 1 Saucepan
- 1 Spatula
- 1 Baking dish round 10 1/4 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 into a saucepan, 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 starts 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 get a smooth, homogeneous cream.
Pour the mixture over the rice once it has cooled slightly and mix well until you have a creamy, even batter.
Grease a baking dish with a drizzle of oil and dust it lightly with breadcrumbs.
Pour the mixture in, distribute it evenly and level it well with a spatula.
Finish with a sprinkle of Parmesan and breadcrumbs on top so you get a golden, crunchy crust when baking.
Bake in a preheated conventional oven at 338°F for about 25 minutes, until the surface is nicely browned.
Let it cool for a few minutes before serving: this helps it set and makes it even more enjoyable to eat.
Tips for a perfect savory Genovese rice tart
FAQ (Questions & Answers)
The secret to a golden crust on the savory Genovese rice tart
To achieve a perfect golden crust on the savory Genovese rice tart it’s essential not to skip the final step: a sprinkle of Parmesan and breadcrumbs on the surface before baking.
Parmesan adds flavor and color, while the breadcrumbs absorb moisture and make the surface slightly crunchy.
During oven baking, these ingredients form that irresistible crust that makes the tart 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 savory Genovese rice tart?
The savory Genovese rice tart keeps in the refrigerator for 2–3 days, well covered with plastic wrap or in an airtight container to keep it soft and flavorful.
Before serving, you can leave it at room temperature for a few minutes or warm it slightly in the oven to restore a slightly crisp surface.
If you want to store it longer, you can also freeze it already portioned: just thaw it in the refrigerator and reheat before enjoying.
