Sunwhite

Torta Di Rosa

Prep time

15min

Cook time

60min

When life gives you rice, make torta di riso! Our homemade recipe is a crowd-pleaser.

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

View product

Ingredients to serve:

  • 1 l Whole Milk (chilled)

  • 1 Vanilla Pod (seeds separated from pod)

  • 1 Lemon (peel only)

  • 250 g Caster Sugar

  • 100 g Sunwhite Medium Grain Rice

  • 50 g Candied Citron

  • 100 g Blanched Almonds

  • 100 g Amaretti Biscuits

  • 5 Eggs (beaten)

  • 1 pinch Salt

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Torta Di Rosa

Method

  • Pour the chilled milk into a medium saucepan along with the vanilla pod and scraped out seeds, lemon peel and sugar.

  • Place the saucepan over a low heat and slowly bring the milk to a gentle simmer.

  • Add the rice and cook until well done, but not mushy, which should take about 30 minutes. Then set aside to cool.

  • Crush the amaretti biscuits to a powder (by hand or in a food processor).

  • Coarsely grind the almonds to a sandy rubble.

  • Remove the vanilla pod and lemon peel from the rice mixture.

  • Add the beaten eggs, candied citron, crushed amaretti, coarsely ground almonds and a pinch of salt. Stir the mixture well, then transfer to a large mixing bowl.

  • Preheat the oven to 180°C.

  • Let the mixture come to room temperature, stirring occasionally. Pour the mixture into a (23 x 23cm) baking tray lined with baking paper.

  • Place in the preheated oven for about 60–70 minutes. To check if the rice cake is perfectly cooked, insert a toothpick into the middle of the cake, if it comes out dry then the cake is ready.

  • Leave the cake to rest in the warm oven with the door slightly ajar for a few minutes.

  • When the cake has reached room temperature, place it in the fridge for at least 5 hours before cutting into portions to serve.

More recipes like this one