You are here

Italian Lemon Rice Cake

chef.garcia's picture
  Milk 1 3⁄4 Pint
  Salt 1 Pinch
  Arborio rice/Pudding rice 7 Ounce
  Vanilla pod 1 , split
  Currants 2 Ounce
  Butter 2 Teaspoon, melted
  Cornmeal/Polenta 2 Tablespoon (For Dusting)
  Sugar 5 Ounce
  Lemon rind 1 Large, grated
  Butter 4 Tablespoon, diced
  Eggs 3
  Lemon juice 3 Tablespoon
  Icing sugar 1 Tablespoon (For Dusting)
  Mascarpone cheese 6 Ounce
  Rum 2 Tablespoon
  Whipping cream 2 Tablespoon

1) Preheat the oven to 325°F.
2) Grease a 10" cake tin with melted butter. Dust about 2 to 3 tablespoons of polenta or cornmeal over the butter, spread and discard the excess.

3) In a saucepan, boil milk. Add in salt, rice and vanilla pod and let the liquid come to another boil. Reduce the flame and continue cooking for 30 more minutes.
4) In a pan, add the currants, water and rum and let it come to a boil. Keep aside.
5) Take the saucepan containing the rice off the flame and discard the vanilla pod. Mix in lemon rind and butter. Add in the sugar keeping 1 tablespoon aside for later. stir till the sugar has dissolved.
7) Place the saucepan on a container with iced water. Slowly stir in the currants soaked in rum.
8) Using an electric mixer, beat the eggs till light and frothy.
9) To the beaten eggs, slowly add in half the amount of the rice mixture. Beat till well mixed before adding in the remanining rice.
10) Add in the lemon juice at this point and mix well.
11) Pour the mixture into the cake tin. Sprinkle 1 tablespoon of sugar evenly over the top.
12) Bake the rice cake for about 40 minutes or until it has risen slightly and is golden brown on top. The cake should be slightly firm to touch.
13) Let the cake cool down before unmoulding.

12) Whip together the mascarpone cheese, rum and cream.
13) Dust the Italian Lemon Rice Cake with icing sugar and serve the cream alongside.

Recipe Summary

Difficulty Level: 
Cook Time: 
75 Minutes

Rate It

Your rating: None
Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3534 Calories from Fat 1681

% Daily Value*

Total Fat 189 g290.5%

Saturated Fat 105.3 g526.5%

Trans Fat 0 g

Cholesterol 1127.8 mg375.9%

Sodium 926.6 mg38.6%

Total Carbohydrates 394 g131.3%

Dietary Fiber 7.9 g31.4%

Sugars 222.2 g

Protein 62 g124.1%

Vitamin A 109.5% Vitamin C 94.7%

Calcium 130.8% Iron 26.5%

*Based on a 2000 Calorie diet


Italian Lemon Rice Cake Recipe