Torta di riso al caramello - Rice and Caramel Pudding

This recipe is one of Maura's many legacies. Maura was a Tuscan lady who helped my grandmother and my aunt in the kitchen for almost 50 years.

She was a natural chef, who never wrote her recipes on paper, but just cooked them from memory: no measures, no cooking times and temperatures. When Maura died last year, we decided to keep her best dishes alive by writing them down. To do so, we could only rely on our memory, recalling her advices and the tastes and textures of her dishes. 

The Rice and Caramel Pudding recipe is the first result of our reminiscing.

Maura used to make it only in springtime, as she thought it was too eggy for the hot summer weather. She recommended serving it at room temperature, in order to fully enjoy its delicate flavour. I still follow her suggestions.

It is essential to use risotto rice, either Arborio or Carnaroli, which gives the pudding a better consistency, thanks to its starch.

Add the eggs to the hot milk mixture off the heat not to have them crumbled.

Leave the pudding to cool and then refrigerate it for at least 1 hour before turning it down into a serving dish.

Torta di riso al caramello

Rice and Caramel Pudding

1L whole milk

250 g caster sugar

80 g Arborio rice

Zest of 1 lemon

4 large eggs

Serves 6 to 8 

Preparation time: 10 minutes 

Cooking time: 90 minutes

1. In a pan, heat the milk and when it just starts boiling, stir in the rice, 100 g of sugar and the lemon zest. Reduce the heat to the lowest and leave to simmer for 20 minutes, stirring frequently with a wooden spoon.
2. Remove the pan from the heat.
3. In a bowl, beat the eggs and stir them into the milk.
4. Preheat the oven to 180°C, without fan.
5. In a small pan, bring the remaining sugar with 1 tablespoon of water to the boil. Once it starts boiling and making bubbles, reduce the heat and leave it to caramelise, without stirring. It will take about 4 to 5 minutes.
6. Pour the caramelised sugar in a tin (22 cm diameter) and cover the bottom.
7. Pour the milk mixture into the tin and bake Bain Marie for 60 minutes.
8. Remove from the oven and leave to cool before refrigerating for at least 1 hour.
9. Turn the tin over into a serving dish. Leave for a while without removing the tin; the pudding will slide down on its own, because of the caramel.
10. Serve at room temperature, with whipped cream, if you wish.