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

By garciamoss

Ingredients

• butter, for greasing pan
• 1 1/4 cups (250 grams) of sugar, plus extra for dusting
• 1/2 cup (100 grams) of short-grain risotto rice (such as Arborio or carnaroli)
• 2 pinches of salt, dived
• 6 large eggs
• 1/4 cup (60 milliters) of liqueur such as rum, brandy, or sambuca
• Zest of 1 lemon or orange
• 1 teaspoon vanilla extract (or the seeds of half a vanilla bean)
• 2 cups (500 milliters) whole milk, warmed slightly

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

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.

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.

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).