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Print Recipe


  • 1kgTraditional Ricotta
  • 500gReduced Fat Ricotta
  • 2cups Arborio or Medium Grain Rice
  • 6Eggs
  • 1cup Caster Sugar
  • 60mLStrega or Contreau Liqueur
  • Lemon or Orange Zest


  1. Preheat oven to 180C
  2. Pour rice into boiling water and cook according to producer’s instructions. Remove from heat, rinse with cold water, and let rice cool.
  3. In a large bowl, mix the Ricottas with the beaten eggs and the sugar. Beat with a mixer until well combined and smooth. If using liqueur and zest, add now and continue mixing. Add cooled rice to the bowl and mix through with a wooden spoon.
  4. Grease and line an oven dish or a round 23 centimetre springform tin with baking paper.
  5. Pour ingredients in bowl into oven dish. Bake for one hour until golden.
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