Tuscan Rice and Custard Torta (Torta di Riso allaCarrarina)
"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 (minus the caramel poured over the top), while the bottom is a firmer layer of soft rice, bound with custard. Each bite is reminiscent of rice pudding and crème caramel all at once. Note: This mixture is extremely runny. Do not use a springform or loose-bottomed cake tin: You will end up with the raw mixture dripping (or running!) all over your oven. The recipe is adapted from Paolo Petroni's "Il Grande Libro della Cucina Toscana."..."
INGREDIENTS
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butter, for greasing pan
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1 1/4 cups (250 grams) of sugar, plus extra for dusting
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1/2 cup (100 grams) of short-grain risotto rice (such as Arborio or carnaroli)
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2 pinches of salt, dived
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6 large eggs
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1/4 cup (60 milliters) of liqueur such as rum, brandy, or sambuca
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Zest of 1 lemon or orange
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1 teaspoon vanilla extract (or the seeds of half a vanilla bean)
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2 cups (500 milliters) whole milk, warmed slightly
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