Rice cake

A Story Born in the Rice Fields

Its origins are linked to the history of the mondine, young women from rural families who, in the early 20th century, travelled to the rice fields of the Vercelli area to harvest rice.
Along with their wages, they were often given rice as part of their payment.
This simple yet valuable ingredient eventually became the star of a dish that has firmly entered the culinary tradition of Reggio Emilia.

A Simple Yet Special Dessert

Rice cake is made with just a few wholesome ingredients: rice cooked in milk, eggs, sugar, lemon zest, and a splash of liqueur such as Sassolino or anise liqueur.
Its secret lies in the slow baking process, which creates a unique texture: soft and creamy on the inside, with a distinctive golden, lightly caramelised crust on top.

The Ritual of Preparation

After the rice is cooked in milk, the ingredients are carefully mixed together and left to rest before baking in the oven.
This step is essential to achieve the perfect texture and the authentic flavour of tradition.
Once baked, the cake is often finished with a light dusting of sugar and a hint of liqueur, enhancing its aroma in an irresistible way.

Contenuti correlati

Rice cake