Torta di Riso- Tuscan rice and custard pudding

Look no further, this is a quintessential Tuscan recipe traditionally served at Easter time. There are two defining components to this dessert. The top layer is reminiscent of the texture of crème caramel, yet the bottom layer is dense from the combination of rice being bound together with the sweet custard mixture. The tradition is to cook this in a terracotta pan, in fact many Tuscan families still use the original family pan. Often you can still see the families surname scripted on the side. Before ovens could be commonly found in every household, the terracotta pans were brought to the community village wood fired oven and baked after bread. Just imagine that! Although the recipe varies from region to region, household to household, the general ingredients are the same, the notable difference is the height, ranging from two fingers high to four. This recipe is for the later and was kindly bestowed upon me from a friend’s grandmother, Nonna Carla. This is a classic example of ‘cucina casareccia’ (home cooking), as it is economical to make, super easy and in true Italian style it is made to serve many people. If there are any left overs, they are perfect for breakfast on Pasquetta, the day after Easter.

Difficult level: easy Cooking time: 2 1/2 hours including preparation Cost: low Ingredient's: - 2 litres of full cream milk - 1/2 cup icing sugar - 2 cups of regular sugar - 1 cup of mixed liquor (sambuca, brandy or rum) - 16 eggs - 1 vanilla bean - 1 cup of arborio or carnaroli rice - zest of one lemon Note: Original recipe uses 1/2 a cup of vanilla flavoured icing sugar as with most Italian cake recipes, however I prefer using a natural vanilla bean. Size: Will make one large 28cm solid-bottomed round cake pan. Method: Preheat oven to 200°C. In a large saucepan cook rice in one litre of simmering milk, together with 1/2 a cup of regular sugar. It will take about 25 minutes, pay attention that it does not stick. It is ready when the milk has absorbed and the rice is soft. Add the rest of the milk and sugar's. Allow the mixture to cool. Whisk the eggs separately and add to the milk mixture in the saucepan, then add the liquor and lemon zest. Combine well together. Gently place in a large baking tray and cook for about 2 hours or until a skewer comes out clean. Allow to slightly cool before serving. Dust with icing sugar if desired.

TIP: To prevent the top of the cake from burning, place some aluminum foil loosely over the top after about 40 minutes of cooking or once it has nicely browned or the signature brown spots appear. I was recently asked by Georgette Jupe, a journalist for Italy magazine and Girl in Florence to share this special recipe for the Easter edition. Please find the full article here: