Italy is known for pasta, pizza but we forget too often the large production of rice. How many beautiful dishes can be made with rice, apart from risotto? Tantissimi=So many. Today we talk about the traditional cake of Massa e Carrara, cute Tuscan towns: Torta alla Massese.The secret of the real rice cake lies in the delicacy of preparation and cooking. 

24cm ø mould with high edges • 900 ml milk
• 300 gr sugar • 140 gr carnaroli rice
• 12 eggs• 100 gr mixed liqueurs The mixed liqueurs is very customizable, we use what I have at home; rum, brandy
• 1/2 lemon zest• 1/2 mint candy•  Salt to taste.-sugar for the pan

 Pour the milk into a saucepan, add the sugar, the lemon zest and the mint candy.

Put on the fire and heat until boiling.

Turn off and let cool.

Boil the rice in lightly salted water without finishing cooking.

Drain it and pour it to cool in a tray on a kitchen towel.

When the milk is cold, add the eggs, a pinch of salt, and finally add the liqueurs. The eggs must be mixed without letting them mount.

For a good result of the dessert, let the mixture rest for at least 6 hours or overnight.

Preheat the oven to 200 C°/400F without ventilation.

Grease the mould.Cover with sugar.

Spread the rice evenly on the bottom of the mould.

Pour the  milk mixture  very slowly by passing it through a fine strainer.

 Bake the cake for 45 minutes at 200 C°/400 F, the oven must allow slow and uniform cooking without bringing the mixture to boil.

Lower to 160 C°/320 F for another 45 minutes, then grill at 220C ° /440 F for 15 minutes.

Remove your rice cake from the oven and let it cool out of the fridge.

Then refrigerate until ready to serve.

It takes some time but if you like rice you will love it for its delicate rice flavor and soft texture in the center and slightly harder base.