Torta Di Riso

Ingredients

• Powdered sugar - For dusting
• Butter - 4 tablespoons
• Eggs - 4
• Lemon zest - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Sugar - 1 cup
• Milk - 4 cups
• Arborio rice - 1 cup

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. In a large saucepan, combine the rice, milk, sugar, and vanilla extract. Bring to a simmer over medium heat, stirring frequently.
3. Reduce the heat to low and continue to cook, stirring often, until the rice is tender and the mixture is creamy, about 20 minutes.
4. Remove from the heat and stir in the lemon zest. Let cool for 10 minutes.
5. In a separate bowl, beat the eggs until light and frothy. Gradually add the eggs to the cooled rice mixture, stirring constantly.
6. Pour the mixture into the prepared pan and dot with butter.
7. Bake for 40-45 minutes, or until set and lightly golden.
8. Let cool completely in the pan on a wire rack. Dust with powdered sugar before serving.