Rice Tart (torta Di Riso)

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 cups milk
• 1 1/4 cups water
• 1/2 cup sugar, plus
• 2 tablespoons sugar (125 g)
• 2 slices lemons, zest of
• 1 pinch salt
• 1 cup originario rice or 1 cup long-grain rice, plus
• 1 1/2 tablespoons originario rice or 1 1/2 tablespoons long-grain rice (200 g)
• 1 cup raisins (165 g)
• 5 -6 tablespoons marsala or 5 -6 tablespoons rum, divided
• 2 large eggs, separated,at room temperature
• 1 teaspoon vanilla extract
• 5 tablespoons unsalted butter, room temperature (65 g)
• 1 deep 8 inch sweet tart crust, baked 20 to 25 minutes (recipe 71610)

Recipe

• 1 heat the milk, water, sugar, lemon zest, and salt to a boil.
• 2 stir in the rice and reduce the heat to very low.
• 3 simmer, covered, stirring occasionally, until all the liquid is absorbed, 3 to 40 minutes.
• 4 spread the rice on a dinner plate to cool and discard the lemon zest.
• 5 while the rice is cooking, soak the raisins in 1/4 cup marsala for at least 30 minutes.
• 6 when the rice has cooled to room temperature, whisk the egg yolks and vanilla in a mixing bowl until blended.
• 7 stir in the rice.
• 8 add the butter and raisins with the marsala and mix thoroughly.
• 9 beat the egg whites until the peaks are stiff but not dry and fold into the rice mixture.
• 10 pour the filling into the tart shell.
• 11 heat the oven to 400f.
• 12 bake just until lightly creamy inside (a skewer inserted in the center should not come out compleltly clean), about 30 minutes.
• 13 if the top is too pale, you can brown it briefly under the broiler.
• 14 cool on a rack, and brush the surface with 1 to 2 tbs marsala, making a few holes with a toothpick to allow the liquor to penetrate the interior.
• 15 serve at room temperature.