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Bolognese rice cake with almonds and liqueur is dense, creamy, and subtly sweet. This traditional mediterranean dessert is a family Easter favorite in Emilia-Romagna.
Preheat your oven to 350°F (175°C) and lightly butter a 9-inch springform pan.
In a heavy saucepan, bring the whole milk and salt to a gentle simmer over medium-low heat; add Arborio rice and cook uncovered, stirring frequently, until the rice is creamy and has absorbed most of the liquid (30–35 minutes). Remove from heat and allow to cool until just warm.
In a mixing bowl, beat the eggs with sugar, then stir in vanilla extract, almond liqueur, lemon zest, and melted butter for a harmonious batter.
Fold the cooked, cooled rice and finely chopped blanched almonds into the egg mixture, mixing until fully incorporated but without over-mixing.
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes on the center rack, until the cake is golden and set at the center. Let cool completely in the pan before unmolding and serving.
