Torta di Riso

Instructions

1. 1
   To get things started, heat the whole milk in a medium saucepan over medium heat, along with the fine salt and vanilla extract.
2. 2
   Once the milk reaches a gentle boil, stir in the rice and drop the heat to low. Simmer uncovered for 20 to 25 minutes, stirring frequently to prevent sticking, until the rice is completely soft and has absorbed most of the milk.
3. 3
   Remove the pan from the heat, immediately stir the granulated sugar into the hot rice until fully dissolved, and set it aside to cool down to room temperature.
4. 4
   Preheat your oven to 180°C (350°F) and grease a 22cm round springform pan with butter, dusting the interior evenly with breadcrumbs to prevent sticking.
5. 5
   In a large mixing bowl, whisk the four whole eggs with the finely grated lemon zest and the two tablespoons of Amaretto liqueur until fully combined.
6. 6
   Fold the cooled creamy rice mixture into the beaten eggs with a spatula, stirring gently until everything is perfectly uniform.
7. 7
   Pour the batter into the prepared pan and smooth over the top crust with your spatula. For an extra crispy finish, lightly dust the surface with a tablespoon of granulated sugar.
8. 8
   Bake at 180°C for 50 to 60 minutes. You will know it is done when the top forms a beautiful golden brown color and an inserted toothpick comes out clean.
9. 9
   Remove the cake from the oven and allow it to cool down completely in the pan before carefully releasing the sides.
10. 10
    Slice and serve cold or at room temperature.