This Ligurian cake was really a discovery for me, a cake with an ancient flavor, soft and elegant. It reminds me a soufflé and also a bit pastel de nata.
The original recipe is by Ligurian blogger Daniela Vettori.

Serves 8-10:
120 g rice
7 eggs
1 l + 250 ml of whole milk
250 g organic cane sugar
2 medium-sized untreated lemons
2 tablespoons sweet liqueur(limoncello, Sambuca, Grand Marnier
A nonstick baking dish (28 cm. diameter or 35 x 25 rectangular)

Time: 1 hour and 15 minutes

Let’s cook!

Boil the rice al dente in 250 ml of milk with the zest of one lemon (which you will then remove).
Beat the eggs well in the bowl, with the sugar; add the remaining 1 litre of milk,
the mixture with the cooked rice, the grated rind of the other lemon and the two tablespoons of liqueur. This batter is very liquid and it should be like this.

Pour everything into the baking dish and level the rice on the bottom with a wooden spoon.
Bake for about 45 minutes in a hot oven at 150° and for 15 minutes at 180°.
Let it rest and cool down before to serve.

If you like, sprinkle with a little brown sugar and caramelize with a cooking torch.

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