Torta Pasquale di Riso e Ricotta (Italian Easter Rice and Ricotta Pie) Torta pasquale di riso e ricotta is an Easter pie, not a cake. A thin sweet pasta frolla shell holds a ricotta custard carrying cooked rice, candied orange, rum soaked raisins and plenty of citrus zest. It bakes slowly, cools completely and is then left alone for hours before anyone cuts it. The rice is a texture suspended in the ricotta, never the body of the dish. The crust is the only dry, crisp, sweet

Torta di Riso, Pere e Amaretti (Italian Rice Cake with Pears and Amaretti) Torta di riso is a cake without flour. Arborio rice cooked in vanilla milk until it collapses, eggs to bind it, crushed amaretti for bitter almond, and pears caramelized in butter. It bakes dense, moist and faintly sandy, closer to a baked custard than to a sponge, and it is always better the next day. Yield: 12 slices from a 9 inch (23 cm) pan. Prep: 45 minutes. Bake: 50 to 60 minutes at 350°F (175°C)

Torta di Riso Bolognese (Italian Bologna Rice Cake) Story of the Dish Torta di Riso Bolognese, traditionally known as Torta degli Addobbi, is one of Bologna’s historic desserts. It is connected with the Festa degli Addobbi and ceremonial family cooking. The cake is built from rice cooked slowly in milk, eggs, sugar, almonds and citrus rather than a standard flour batter. Its correct texture is dense and creamy, and it improves after several hours of rest. Recipe Information D