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Timballo di riso (savoury rice cake)


Rice, even though it is rarely grown in Sicily nowadays, and it is not clear the reasons why production has decreased over time, was once widely available locally. It was introduced by Arabs, and then exported into Spain by the Aragonens. Rice that has never been appreciated by Sicilians as much as pasta, is considered a quick a light ingredient (a Sicilian saying: “risu, quanto mi jsu” can be translated as “rice, time to go”, or “rice, let’s get up”). Nevertheless, there are pleanty of rice recipes in our regional cuisine.

“Timballo di riso” (rice pasta cake), traditional dish of the Sicilian cuisine, is prepared with ragout or tomato sauce, with the addition of peas, mozzarella, ham, parmesan, and then baked in the oven.

A round cake with diameter 22 cm weighs approx. 2 kgs and serves 6 people