Arborio Silk Torte Recipe


  • 1 cup, cooked Arborio Rice
  • 1 1/4 cups sugar, plus extra for dusting
  • 2 pinches of salt, divided
  • 6 large eggs
  • 1/4 cup liqueur, such as rum, brandy, or sambuca
  • 1 lemon or orange zest
  • 1 teaspoon vanilla extract
  • 1 cup whole milk, warmed slightly
  • 1 cup half and half, warmed slightly
  • whipped cream & berries for garnish (optional)


  • Preheat the oven to 350° F. Grease bottom and sides of a 9 or 10-inch cake pan; sprinkle with sugar to coat.
  • In bowl, whisk together the eggs, sugar, rum, zest, vanilla, and a pinch of salt until combined; add the warmed milk, half & half and the cooked rice.
  • Pour custard into the prepared pan. The rice should settle evenly along the bottom.
  • Bake at 350° F for about 50 to 60 minutes, or until the top is golden brown and firm.
  • Remove from oven and let cool in the pan.
  • Serve cold or at room temperature.