Torta Mimosa Rice Recipe: A Savory Italian Pie for Spring

This savory torta mimosa rice recipe turns Arborio rice, peas, ham, and cheese into a sliceable Italian-style rice pie, finished with grated hard-boiled egg yolks for a golden, flower-like topping. It is a festive main or brunch dish; unlike Italy’s better-known torta mimosa, which is a sponge cake, this rice version is a savory interpretation rather than a single traditional recipe.

Ingredients

1 tablespoon (15 ml) olive oil
1 small yellow onion, about 1 cup (150 g), finely diced
1½ cups (300 g) Arborio rice
4½ cups (1.06 L) low-sodium chicken or vegetable broth, warmed
1 teaspoon (5 g) fine salt, or less if the broth is salty
¼ teaspoon (0.5 g) freshly ground black pepper
3 large eggs (about 150 g in their shells), for hard-boiling and garnish
2 large eggs (about 100 g without shells), for binding the rice mixture
¾ cup (100 g) cooked ham, cut into small dice
¾ cup (100 g) peas, fresh or frozen; thaw frozen peas
½ cup (50 g) finely grated Parmesan cheese
1 cup (100 g) shredded low-moisture mozzarella
1 tablespoon (14 g) unsalted butter, softened, for the pan
2 tablespoons (15 g) plain breadcrumbs, for the pan
1 tablespoon (4 g) finely chopped parsley, optional

Instructions

Prepare the pan and oven. Set a rack in the middle of the oven and preheat it to 375°F (190°C). Butter a 9-inch (23 cm) springform pan, line the bottom with a round of parchment, then dust the base and sides with breadcrumbs. Tap out any excess. The coating helps the pie release cleanly and gives its edges a light crust.
Cook the eggs for the topping. Put the three garnish eggs in a small saucepan and cover them with cold water by about 1 inch (2.5 cm). Bring the water to a boil, cover the pan, turn off the heat, and leave the eggs for 10 to 12 minutes. Transfer them to cold water until cool enough to handle. Peel them and separate the yolks from the whites; the yolks should be firm. Chop the whites finely and reserve them for the filling. Grate or crumble the yolks separately for the mimosa-style finish.
Soften the onion and toast the rice. While the eggs cook, warm the olive oil in a heavy saucepan over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until soft and translucent but not browned. Add the Arborio rice and stir for about 1 minute so the grains are coated with oil. This brief toasting helps the grains keep their shape as they cook.
Cook the rice. Add the warm broth a ladleful at a time, stirring regularly and letting most of each addition absorb before adding the next. Keep the heat at a gentle simmer. After about 18 to 20 minutes, the rice should be tender but still hold its shape, with no pool of broth in the pan. You may not need every drop of broth, or you may need a small splash more water if the grains are still firm. Season with the salt and pepper, then spread the rice in a wide bowl or shallow dish and let it cool for 15 minutes. It should be warm, not steaming hot, before you mix in the eggs.
Mix the filling. Stir the diced ham, peas, chopped egg whites, Parmesan, and mozzarella into the cooled rice. Taste a small spoonful and adjust the seasoning if needed. Beat the two uncooked eggs in a small bowl, then fold them through the rice mixture until evenly distributed. Do not add the raw eggs while the rice is piping hot, or they may begin to scramble before the pie goes into the oven.
Fill and bake. Spoon the mixture into the prepared pan and press it into an even layer, without packing it so firmly that the slices become dense. Bake for 38 to 40 minutes, until the edges are lightly golden and the center is set. Check the center with a food thermometer: the egg-containing rice dish must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If the top browns before the center is ready, loosely cover the pan with foil for the remaining baking time.
Rest and finish. Set the pan on a rack and leave the torta to rest for 15 minutes. Run a thin knife around the edge, release the springform ring, and transfer the pie to a serving plate if you like. Scatter the grated egg yolks over the top just before serving, so the yellow topping stays distinct; add parsley if using. Cut into wedges with a sharp knife.

Tips

Keep the rice fairly dry. The cooked rice should be moist and tender, not soupy. Excess liquid makes the slices slump, so stop adding broth once the grains are cooked and no liquid remains in the pan. If the rice looks wet, let it stand uncovered for a few minutes before cooling it.
Cool before adding the binding eggs. A short cooling period keeps the beaten eggs from setting on contact with hot rice. Warm rice is fine; it does not need to be completely cold. Stir thoroughly so the eggs and cheese are spread through the mixture and the finished pie holds together evenly.
Choose a suitable rice substitute carefully. Carnaroli works well in place of Arborio and has a similar ability to make a cohesive rice cake. Short-grain sushi rice can also work, though it tends to be stickier. Long-grain rice is less starchy and may make a looser pie, so avoid it unless you are comfortable with softer slices.
Make clean slices. Let the pie rest before cutting, and wipe the knife between cuts if you want tidy wedges. A springform pan makes serving easy, but a well-buttered, parchment-lined 9-inch cake pan is an option; allow the pie to rest, then loosen the edges carefully and turn it out only if the bottom feels firm.

Serving Suggestions

Serve the torta warm or at room temperature as the centerpiece of a casual lunch, brunch, or light supper. Pair each wedge with a crisp green salad dressed with olive oil and lemon, or with simply dressed arugula to offset the richness of the cheese and ham. Roasted asparagus, sautéed greens, or a bowl of tomato salad also make good sides without competing with the rice.

For a brunch table, cut smaller wedges and offer olives, sliced fruit, and bread alongside. The egg-yolk topping is most striking when added shortly before the pie reaches the table, but the wedges are still flavorful if the topping is already in place. If serving the pie at room temperature, do not leave it out for more than two hours; refrigerate it sooner in a warm room.

Variations

For a vegetarian version, leave out the ham and add ¾ cup (100 g) sautéed mushrooms, chopped artichoke hearts, or extra peas. Drain vegetables well before mixing them in, since excess moisture can soften the slices. Use vegetable broth, and check that the cheeses suit your preferences. The result will be less smoky and savory than the ham version but still rich with Parmesan and mozzarella.

You can swap the ham for ¾ cup (100 g) cooked, crumbled Italian sausage, but cook it fully in a skillet before adding it to the rice and drain off excess fat. For a lighter-tasting filling, replace the mozzarella with the same amount of fontina or mild provolone. These cheeses melt smoothly, though they change the flavor. For a more vegetable-forward pie, add up to 1 cup (120 g) blanched, chopped spinach, squeezed very dry. Keep the egg-yolk garnish for the mimosa appearance, or use a little extra grated Parmesan if you prefer not to garnish with egg.

For a different finish, sprinkle 2 tablespoons (15 g) breadcrumbs mixed with 1 teaspoon (5 ml) olive oil over the surface before baking. This gives the pie a crisp top, but it will cover some of the yellow garnish, so add the grated yolks after baking around the edges or serve them at the table. These are practical variations on the savory rice pie; the name does not imply one fixed regional formula.

Storage and Reheating

Refrigerate leftovers within two hours of cooking, in a covered container or wrapped in the pan. The pie keeps for 3 to 4 days in the refrigerator. For the best texture, store the yolk garnish separately when possible and add it after reheating; already-garnished slices are safe to store with the topping, though the yolk can dry slightly.

Reheat individual slices in a 325°F (165°C) oven for about 12 to 18 minutes, covered loosely with foil, until hot in the center. You can also microwave a slice in short intervals, turning it once for more even heating. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeated reheating: warm only the portion you plan to eat. Freeze well-wrapped slices for up to 2 months for best quality, thaw overnight in the refrigerator, and reheat as described.

Frequently Asked Questions

Is torta mimosa rice the same as Italian torta mimosa cake?
No. The classic Italian torta mimosa is a celebratory sponge cake, commonly finished with small pieces of cake that suggest mimosa blossoms. This recipe is a savory rice pie with a yellow grated-egg topping inspired by that appearance. It is best understood as a rice torta in mimosa style, not as the standard dessert.

Can I make the rice pie ahead?
Yes. Cook the rice, assemble the filling, and bake the pie up to one day ahead; cool it promptly and refrigerate it covered. Reheat it in a 325°F (165°C) oven until the center reaches 165°F (74°C). For a fresher-looking finish, grate the hard-boiled yolks over the pie after reheating rather than before chilling.

Can I use leftover cooked rice?
Freshly cooked rice gives the most cohesive texture, but chilled leftover rice can work if it has been handled safely and is not dry or clumped. Use about 4½ cups (675 g) cooked rice in place of the dry rice and broth, then mix in the remaining filling ingredients. Because the rice is already cooked, skip the stovetop rice steps; the finished egg mixture still needs to reach 160°F (71°C) in the oven. The pie may be a little less creamy and cohesive.

What can I use instead of ham?
Use cooked sausage, diced cooked chicken, or extra vegetables such as mushrooms, spinach, and peas. Any meat should already be fully cooked before it goes into the filling. If using vegetables with high water content, cook and drain them first. For a vegetarian pie, replace the ham with vegetables and use vegetable broth.

Why is my torta mimosa rice soft or difficult to slice?
The most common cause is excess moisture: the rice may have retained broth, or added vegetables may not have been drained well. The other likely causes are cutting before the pie has rested or using a pan that is too small, which leaves the center thick and slower to set. Next time, cook the rice until no broth pools in the pan, cool it briefly, bake until the center reaches 160°F (71°C), and give it the full 15-minute rest.

Can I serve it cold?
Yes. The pie can be served chilled or at room temperature, although its cheese is firmer straight from the refrigerator. Let a portion stand briefly for a softer texture, while keeping food-safety limits in mind: refrigerate the pie within two hours and do not leave it out for more than two hours total.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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