Recipe: Carrara Rice Pie

Carrara Rice Pie
From: Lori.NY (09:01:20)
Author: unknown
Servings: 6

Michelangelo got his best marble from Carrara, so it's likely he got a taste or two of Carrara's renowned rice pie. The proportion of rice to milk and eggs may seem odd, but don't change it. The quantities are exactly as they should be. When this pie is just right, you'll have a layer of custard over a layer of rice. If you want to experiment, add aniseed or a little anisette to the custard.

1 1/2 cups water
1/4 teaspoon salt, plus a pinch
1/2 cup arborio rice
Sweet butter, for the pan
1 tablespoon flour
7 eggs
1 1/4 cups sugar
1/4 cup rum or brandy
Grated zest of 3 lemons
1 teaspoon vanilla extract
2 cups milk, at room temperature

In a heavy saucepan, bring the water to a boil and add the 1/4 teaspoon of salt. Stir in the rice. Cover the pan tightly and cook over low heat for about 25 minutes, until the rice is light and fluffy. Set the rice aside. About 15 minutes before the rice is done, preheat the oven to 350 degrees F. Butter a deep dish 9-inch pie pan and dust it with flour, shaking off any excess.

In a large bowl, beat the eggs with the sugar, rum, grated zest, vanilla, and a pinch of salt. Mix well and stir in the milk.

With the back of a wet spoon, press the rice into the bottom of the prepared pan, then pour in the milk mixture. Bake for 50 to 60 minutes, until the top of the pie is golden brown. Cool, and serve at room temperature.