Torta di riso – Rice pudding cake with strawberry, ginger and meringue.

The recipe I post today is an elaboration of a traditional Italian cake: rice pudding cake. It was born out of necessity and curiosity. See in my pantry I have tons or rice and soon I am moving, so I am trying to think of ways in which I can use said rice so that I don’t have to throw it out.

At the same time I happened to have some leftover strawberry milk that a friend had brought for a brunch at my place. Now, I don’t know about you, but without kids I have not much use for half a gallon of strawberry milk. We drank about half of it, but the expiring date was quickly approaching. So I started to think of rice pudding

Rice pudding cake

And from there to rice pudding cake the leap was short.

For this kind of cake, the best rice to use is round grain rice, however I have an excess of basmati rice, so that is what I used. It worked well, but if you have round use round. As you will see I added no sugar to either the milk or the “dough”, for my taste strawberry milk and meringue have more than enough sweetness, but if you believe in sugar, go ahead and add more!

Oh and in case you are wondering, the traditional version of this cake uses regular milk and adds pine nuts and raisins soaked in rum (or other liquor) as flavoring.

Rice pudding cake with strawberry, ginger and meringue.

Prep Time: 30 minutes

Cook Time: 1 hour


  • 3/4 lb rice
  • 1 quart strawberry milk
  • 4 eggs
  • 1 lime
  • 1 thumb sized piece of ginger
  • 1 loosely packed cup meringue (optional)


  1. Cook the rice in the boiling strawberry milk until it is overcooked. Drain the rice and let cool down.
  2. Add the eggs, the grated ginger, the zest and the juice of the lime, and the crumbled meringue and mix well.
  3. Pour in a well greased cake pan and cook at 350F for 1 hour or until the cake is well set.
  4. Serve decorating it with strawberry.

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