Sweet Rice Cake to recycle the white rice that I had cooked in excess. It is a gluten-free and no-added-fat dessert, very moist and excellent at different times of the day. As mentioned, I had mistakenly cooked too much rice for lunch, so I searched the internet and was inspired by the Turin rice cake.

Obviously, there are differences because the original recipe calls for cooking the rice in milk, but mine was cooked in slightly salted water. However, the final result won me over so much that I’m happy to share the recipe. In the end, I had about 900g of well-cooked white rice, but raw ingredients are more or less 150g of rice boiled in about 800ml of slightly salted water.

For those who love recycling recipes, here are some more ideas with

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian

418.60 Kcal

calories per serving

Info Close

Energy 418.60 (Kcal)
Carbohydrates 85.71 (g) of which sugars 24.19 (g)
Proteins 8.00 (g)
Fat 3.81 (g) of which saturated 0.84 (g)of which unsaturated 2.81 (g)
Fibers 1.52 (g)
Sodium 22.83 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

900 Roma rice (boiled)
1/3 cup almonds (ground)
3 eggs
1 1/4 cups sugar
1 small glass amaretto (liqueur)
1 packet vanillin (or vanilla flavor)

Tools

The necessary tools are few and easily available, a pot where you have cooked the rice, an electric whisk, and a 10-inch springform pan

1 Electric whisk
1 Immersion blender

Preparation

My preparation was facilitated by already having the boiled rice, alternatively, you will need to cook the rice for at least 30 minutes and let it cool.

Starting from the already boiled and cooled rice, place the eggs in a bowl and add the sugar.
Beat the eggs well with the sugar, add the almond flour, the small glass of amaretto, the vanillin or vanilla flavor, and finally the boiled rice.
Once the boiled rice is added to the mixture, I prefer to blend it a bit with the immersion blender to make everything more homogeneous and chop the rice grains.
Put the mixture in a 10-inch diameter springform pan previously oiled and bake in a pre-heated oven at 350°F for about 50 minutes or until the surface is golden.