Crème Caramel Meets Rice Pudding in This Tuscan Dessert

July 28, 2015

Every Tuesday, Italian local Emiko Davies is taking us on a grand tour of Italy, showing us how to make classic, fiercely regional dishes at home.

Today: This simple and flourless Tuscan dessert has two distinct—and distincly delicious—layers, with no extra work on your part.

I'm calling this a "torta" (the Italian word for cake) but I'll be honest with you: It isn't really a cake. Its Italian name, torta di riso alla Carrarina, just doesn't do it justice when translated word-for-word into English as "Carrara-style rice cake."

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The idea of a “rice cake” isn't going to make anyone's mouth water, and it doesn't help that it's not the prettiest looking dessert either. But don't let this fool you. 

The defining (and best) feature of this dish is that it has two layers: The top layer is a delicate, just-set custard, a little like a crème caramel, while the bottom is a firmer layer of soft rice, bound with custard. Each bite is reminiscent of rice pudding and crème caramel all at once.

It's a very traditional dessert from the town of Carrara in the very most northwestern corner of Tuscany. Carrara is best known for its marble quarries (this is where the best white marble in the world—the marble that Michelangelo carved his sculptures out of—comes from) and its lardo, a delicious slab of pork fat cured in specially-made marble vats. (If you are ever in the area, they make excellent marble mortars in Carrara. They're used with a wooden pestle, like you would use to make the perfect pesto over the border in Liguria.) It's a town with a history of simple but flavorful peasant food, and this dessert is no exception.

More: If you get your hands on Carrara lardo, add it to eggs for the best frittata

There's no flour and no pastry base—it's quite literally just rice, sugar and a custard made of (plenty of) eggs and milk, all helped along with a few flavorings and aromas that tend to change from household to household in the area where this dessert is famous. 

Vanilla (which what's used in my recipe) goes well with custard, as does some finely grated lemon zest or orange zest (or both, or all three!). The splash of liqueur that goes into the custard could be whatever you have on hand. Italians will often pour in something that's regularly used for dessert-making, like rum, brandy, Alchermes (a bright pink, spiced Tuscan liqueur that is only used for desserts, rather than for drinking!), sambuca, Sassolino, or any other anise-scented liqueur. Anise is a much-loved fragrance in Tuscan desserts and sometimes you'll find a recipe for this torta that uses a hefty pinch of whole anise seeds, lightly bashed to release their aroma. 

There are even those who like to use a mint-flavoured liqueur here; I read in Paolo Petroni's Il Grande Libro della Cucina Toscana (The Great Book of Tuscan Cooking) that there was even once a tradition of using the liquid from a few mint caramels dissolved in a cup full of boiling water! Since the torta is such a simple and delicate dessert, its distinctive fragrance comes primarily from the liqueur—so choose wisely. If in doubt, and the strong scent of anise seed or mint is too much, rum is a good, very classic way to go.

I have heard that some (those who like a bit of salty with their sweet) like to dust the top of the torta with grated Parmesan cheese before baking. If you try this, let me know how you like it. 

Tuscan Rice and Custard Torta (Torta di Riso alla Carrarina)

Serves 6 to 8

Butter, for greasing pan

1 1/4 
cups (250 grams) of sugar, plus extra for dusting

cup (100 grams) of short-grain risotto rice (such as Arborio or carnaroli)

pinches of salt, divided

large eggs

cup (60 milliliters) of liqueur such as rum, brandy, or sambuca

Zest of 1 lemon or orange

teaspoon vanilla extract (or the seeds of half a vanilla bean)

cups (500 milliliters) whole milk, warmed slightly

See the full recipe (and save and print it) here.

Photos by Emiko Davies

See what other Food52 readers are saying.

  • FrugalCat
  • Sabrina
  • Mulzee
  • Heather
  • Diane Rogers
    Diane Rogers
The Australian-Japanese cookbook author has lived in Florence (where a visit to a cheese farm once inspired her to start a food blog) for over 10 years with her Tuscan sommelier husband and two kids. Her third cookbook, Tortellini at Midnight, is out now.


FrugalCat November 14, 2023
I used Valencia rice, turbinado sugar, and dark rum. It was fantastic- better than my usual Crock-Pot rice pudding.
Sabrina July 24, 2019
Here are my deductions. 1. I wish I omitted the rum, as it was so overpowering and did not fully cook off so every bite had the just drank straight rum after taste 2. After 50 minutes of cooking it was pale on the top and tooth pick inserted came out wet. I put it in for another ten minutes. The outer half came out eggy but the inner half was a delicious custard. 3. I wish the rice part had more flavor/creamy ness. I think after 50 minutes of cooking it is pertinent to check every minute or two as there is a small window between having custard and having sweet egg scramble. I overall think with a bit tweaking this will be a recipe I make over and over again. Thank you for posting to the internet/translating from Italian and into measurements that non metric users can understand.
Mulzee July 9, 2017
I make a simpler version of this (torta di riso alla Reggiana) that has no custard but I'll have to give this one a go! Looks delicious!! Thanks for sharing
Heather July 25, 2016
Very simple, had all ingredients in the kitchen, delicious and lovely dessert. My husband and I can't wait until morning to enjoy it again with our tea/coffee. We used brandy and a 10 inch pan.
Thank you, Emiko!
Thank you, Emi
Diane R. May 22, 2016
What type of liquid could you add instead of liqueurs?
Emiko May 22, 2016
You could simply leave it out (it's just a splash to add aroma), but someone just commented in the recipe that they added orange blossom water instead, which sounds divine to me!
Rosalba V. September 8, 2015
I've been making this for years but my recipe has ricotta in it as well. As for the woman who said too many eggs my recipe n
has 12 eggs and it's so delicious.
Emiko September 8, 2015
Sounds like a great variation!
Mary F. April 25, 2017
ooh love ricotta! share your recipe?
Gladys C. August 7, 2015
Sorry , for my taste too much sugar , too many eggs. Rice need to cook more before adding. Was not too happy for result. Love to try.
ANNA D. July 31, 2015
I make this every year at Easter, we just call it by it's Italian-American name "Rice Pie". I'm not sure where exactly it was added in the history of my family, but my mom added orange zest and a heavy dusting of powered sugar. And I add vanilla beans to mine. So lovely to see a picture like this of it. So many old factory memories attached.
amysarah July 29, 2015
Looks fantastic - love the layering. Very much like a recipe I recently received from a farm outside Siena, that I also want to try. That one has you sprinkle liqueur (or OJ) on top before baking, then brown under broiler to finish.
amysarah July 29, 2015
Oops, I meant liqueur and sugar on top - so it caramelizes under the broiler.
boulangere July 29, 2015
I've never been able to cultivate a taste for rice puddings of any sort. They all taste like mealworms. How do I know that? I must be part avian.
Caitlin G. July 28, 2015
this looks delightful! I want to fork through all of the layers..... will def try this one out!