TORTA DI RISO DI GRAZIANELLA (ITALIAN RICE CAKE)

Not too sweet, with a delightful lemon and vanilla flavor, the surprise of the raisins, the starchiness of the Arborio rice.

1-liter milk
200 g of Arborio rice
1 pinch of salt
1 lemon, organic, peel only
1 vanilla bean pod (or 1 tsp pure vanilla extract)
100 g raw cane sugar
a handful of raisins
2 eggs + 2 egg yolks, organic free-range, lightly beaten
2 Tbsp liqueur (Cognac, Rum, Marsala)
butter for the baking pan
breadcrumbs for the baking pan and topping
icing sugar (to dust on top)

View the full recipe at sugarlovespices →