Tuscan Rice and Custard Torta (Torta di Riso alla Carrarina)

The defining feature of this dessert is that it has two layers. The top layer is a delicate, just-set custard, a little like a crème caramel

Serves 6 to 8 people

  • Butter, for greasing pan
  • 1 1/4cups (250 grams) of sugar, plus extra for dusting
  • 1/2cup (100 grams) of short-grain risotto rice (such as Arborio or carnaroli)
  • 2pinches of salt, dived
  • 6large eggs
  • 1/4cup (60 milliters) of liqueur such as rum, brandy, or sambuca
  • Zest of 1 lemon or orange
  • 1teaspoon vanilla extract (or the seeds of half a vanilla bean)
  • 2cups (500 milliters) whole milk, warmed slightly
  1. Prepare a 9- or 10-inch (23- or 25-cenimeter) solid-bottomed round cake pan or pie dish by greasing well with butter and sprinkling with sugar to cover (if not making a gluten-free dessert, you can sprinkle with a dusting of flour instead of sugar).
  2. Cook the rice with a pinch of salt in boiling water, as you would pasta. Remove after about 10 minutes—it should be al dente.
  3. In a large mixing bowl, whisk together the eggs, sugar, rum, zest, vanilla, and a pinch of salt until combined. Add the warmed milk and the rice.
  4. Pour the custard into the prepared pan. The rice should settle evenly along the bottom. Bake at 350° F (180° C) for about 50 to 60 minutes, or until the top is golden brown with some darker splotches and firm, not liquid, when gently touched (a skewer inserted into the middle should come out clean).
  5. Remove and let cool in the pan. Serve cold or at room temperature and store any leftovers in the refrigerator, covered with plastic wrap, for 3 days at most.

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