Also this year Risate & Risotti launches its Contest, “Rice Food Blogger”, dedicated to the late friend Chef Giuseppina Carboni.

For days I was thinking about what recipe I could participate in, and only after a long thought, I decided to create a dessert with rice and its derivatives!

Yes, because to make a risotto, although I love it particularly, it seemed a little trivial and obvious ….

So I decided to tackle this contest with a recipe completely new and original to me, especially because the rice in desserts was something I had never dared to experiment!

My dessert is a mix of tradition and innovation: the resolved, ancient recipe that is spread all over the world, is flavored with our precious green anise from Castignano and not cinnamon, vanilla or nutmeg as tradition teaches. I created a delicate base of sponge cake made with starch and rice flour and a cream, always with starch and rice milk and flavored with coffee and almonds!

What are you saying ? Did I manage to make your mouth water? Well …. that’s what I wanted!



INGREDIENTS for 4 single portions about:

For the sponge cake of rice:

  • 120 g of egg yolks,
  • 480 g of eggs,
  • 400 g of granulated sugar,
  • 400 g of rice flour,
  • 40 g of rice starch.

For the resolved anise:

  • 500 ml of whole milk,
  • 150 g of Carnaroli rice,
  • 30 g of Anice Verde di Castignano,
  • 40 g of caster sugar,
  • a pinch of salt.

For coffee and almond rice cream:

  • 500 ml of rice milk,
  • 3 teaspoons of instant coffee,
  • 4 tablespoons of rice starch,
  • 4 egg yolks,
  • 4 tablespoons of sugar,
  • 10 ml of almond syrup.

For the bath:

  • about 4 cups of mocha coffee,
  • 20 ml of Anisetta Meletti (or Sambuca)
  • 30 ml of water,
  • 1 tablespoon of caster sugar.

For decoration:

  • almond grains,
  • lamellar almonds,
  • powdered sugar,
  • bitter cocoa.


Start by preparing the base of sponge cake.

Pour the eggs, egg yolks and sugar into the planetary and whisk for at least 10 minutes or until the mixture is swollen and foamy.

Separately sift the flour and rice starch that you will add to the egg mixture, slowly with a spatula, with movements from top to bottom.

Grease and flour a square mold of about 25 x 25 cm. Pour the mixture into it and bake at a temperature of 190 ° C for about 40 minutes.

Turn off the oven, open it slightly to avoid a sudden lowering of the temperature, take out the oven and let it cool on the grill. Keep aside.

Prepare the cream now. In a saucepan heat the rice milk together with the almond syrup and the teaspoons of instant coffee.

With the help of a whisk, whisk the egg yolks together with the sugar, add the rice starch and slowly pour into the hot milk. Stir quickly and continue cooking until the cream begins to thicken. Turn off the heat and keep aside until completely cool.

Now we finish preparing the anise solution. Pour the milk into a saucepan, add the sugar and salt and stir until completely melted. Add the anise and shortly before the milk reaches the boil, turn off the heat, cover and leave the aniseed infusion for about an hour.

Remove the milk from the aniseed seeds by passing it through a narrow knit strainer.

Then bring it back to the heat and as soon as the milk reaches a boil, lower the heat and add the rice, stir quickly and continue cooking over a gentle heat for about 20-30 minutes. If you see that the rice “dries” too much hot milk is added, but not excessively.

Once cooked, turn off and set aside.

Prepare the mixture by mixing the coffee, with the Anisetta, water and sugar.

Take back the sponge cake and with a sharp knife cut 4 rectangles of the same size, approximately 12 cm x 8 cm.

For each rectangle of sponge cake proceed in this way: cut in half lengthwise. The first part is placed on a saucer, wet with the wipe using a brush, add the coffee cream and almonds with the help of a sac a poche and sprinkle with some almonds.

Place the other half of sponge on top and again proceed first with the sauce, then with the cream and finally with a little bit of almond. Now add a tablespoon of resolved aniseed on the surface, decorated with lamella almonds and grain, and then sprinkle with bitter cocoa and icing sugar.

You can enjoy the freshly made dessert or if you prefer, keep it in the fridge for up to 24 hours and serve it.

This recipe participates in the Rice Food Blogger 2018 Contest – Chef Giuseppina Carboni “


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