Torta di Riso alla Carrarina


Tuscan Rice and Custard Tart. Thanks Food 52 for the recipe.

1/4 cup sugar + extra for dusting
1/2 cup Arborio rice
2 pinches salt, divided
6 large eggs
1/4 cup rum or brandy
Zest of one lemon or orange
1 teaspoon vanilla
2 cups milk, warmed sightly

Prepare a 9- or 10-inch solid-bottomed round cake pan or pie dish by greasing well with butter and sprinkling with sugar or flour to cover.

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 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).

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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