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Oven-cooked rice cake, round in shape, wide and not too high, a slice is cut and you can see the inside of the cake. The outside of the cake has cooked rice, slightly browned and crunchy, while the inside has compact, moist and creamy rice. Icing sugar was sprinkled on the cake. the cake is placed on a white plate over a kitchen counter.
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Tuscan Rice Cake (Torta Carrarina Massese)

This traditional Tuscan rice cake recipe involves boiling rice, mixing it with ingredients like sugar, cinnamon, and orange liqueur, and baking it to create a firm, golden crust.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Course: Dessert
Cuisine: Italian
Keyword: Carrara Rice Cake, Carrarina Cake, Rice Custard Cake, Tuscan Rice Cake
Servings: 8 people
Author: Guido Pasquariello

Equipment

  • Oven
  • Saucepan
  • Round cake pan (10 or 11 inches)
  • Strainer or colander
  • Electric mixer
  • Parchment paper
  • Spatula

Ingredients

  • 1 cup Originario rice or another short-grain rice
  • 1 ⅔ cups whole milk
  • ¾ cup sugar
  • 1 egg
  • 2 tablespoons unsalted butter melted
  • 2 heaping tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur like Cointreau, Gran Marnier, Rum, or Strega
  • Zest of half an orange
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder

Instructions

  • Boil Rice: Boil 1 cup of rice in lightly salted water for exactly 12 minutes. Drain and cool it under running water, then let it drain thoroughly.
    1 cup Originario rice
  • Mix Ingredients: In a bowl, quickly whisk together one egg and ¾ cup of sugar. There's no need to overbeat. Stir in ½ teaspoon of cinnamon, 1 teaspoon of vanilla extract, 1 teaspoon of baking powder, 2 heaping tablespoons of flour, 2 tablespoons of orange liqueur, and the zest of half an orange. Combine well using a spatula.
    ¾ cup sugar, 1 egg, 2 heaping tablespoons all-purpose flour, 1 teaspoon vanilla extract, 2 tablespoons orange liqueur, Zest of half an orange, ½ teaspoon ground cinnamon, 1 teaspoon baking powder
  • Combine Rice and Milk: Gently stir in the melted butter, followed by the well-drained rice and 1 ⅔ cups of milk. Mix well.
    1 ⅔ cups whole milk, 2 tablespoons unsalted butter
  • Prepare for Baking: Pour the mixture into a 10 or 11-inch round cake pan lined with parchment paper, which must first be balled up under water and then squeezed hard. Spread the rice evenly in the cake pan.
  • Bake: Bake in a preheated oven at 350°F (180°C), positioned just below the center, for 60-70 minutes, or until a golden crust forms. The top should feel firm to the touch and not sticky.
  • Cool and Serve: Turn off the oven but leave the cake inside with the door slightly open for 20 minutes. Then, transfer to a serving plate. It tastes best after a few hours or even the next day. Sprinkle with powdered sugar before serving. The cake keeps well for 2-3 days at room temperature. Freezing is not recommended.

Notes

Replace Originario rice in the Tuscan Rice Cake recipe: Yes, use another short-grain rice like Arborio or Carnaroli if Originario rice is unavailable.
Tuscan Rice Cake without alcohol: Substitute orange liqueur with the same amount of orange juice, or simply omit it.
Best way to store the Tuscan Rice Cake: Store at room temperature in an airtight container for 2-3 days. Freezing is not recommended.
The cake's flavor and texture improve with time, making it great for preparing ahead.