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Italian Cheese & Rice Torte

Italian Cheese & Rice Torte dish


4 eggs
1 container (15 oz.) ricotta cheese
1/2 cup grated Parmesan cheese
1 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
1/4 tsp. salt
1/4 tsp. black pepper
3 cups cooked Riceland Gold Parboiled Rice
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup chopped onion
1 jar (14 oz.) prepared pizza sauce or spaghetti sauce


Heat oven to 375F. Spray 9-inch deep-dish pie pan with nonstick cooking spray. In large bowl, combine eggs, ricotta cheese, Parmesan cheese, basil, oregano, salt and pepper; beat at medium speed until blended. Stir in rice, mozzarella cheese and onion. Spoon rice mixture into prepared pan; spread evenly. Bake uncovered for 45-55 minutes or until center is firm. Cool 10 minutes. Heat pizza sauce. Cut torte into wedges and place on individual serving plates; spoon about 2 Tbsp. pizza sauce over each wedge. Makes 12 appetizer wedges.