Torta di Riso

Ingredients

Arborio rice

1 cup

Milk

4 cups

Granulated sugar

1/2 cup

Butter

3 tablespoons, plus extra for greasing

Eggs

3 large

Vanilla extract

1 teaspoon

Lemon zest

1 tablespoon

Powdered sugar

for dusting before serving

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan with butter.
2. In a large saucepan, combine the Arborio rice, milk, granulated sugar, and vanilla extract. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
3. Once simmering, reduce the heat to low and continue to cook, stirring often, until the rice is tender and the mixture has thickened to a creamy consistency, about 20 minutes.
4. Remove the saucepan from the heat and stir in the lemon zest. Allow the mixture to cool for about 10 minutes.
5. In a separate bowl, beat the eggs until light and frothy. Gradually add the eggs to the cooled rice mixture, stirring constantly to combine thoroughly.
6. Pour the rice mixture into the prepared springform pan and dot the top with small pieces of butter.
7. Bake in the preheated oven for 40-45 minutes, or until the cake is set and lightly golden on top.
8. Once baked, let the Torta di Riso cool completely in the pan on a wire rack. Before serving, dust the top generously with powdered sugar.