Tuscan Rice and Custard Torta Torta di Riso alla Carrarina

Ingredients

• butter, for greasing pan
• 1 1/4 cups (250 grams) of sugar, plus extra for dusting
• 1/2 cup (100 grams) of short-grain risotto rice (such as Arborio or carnaroli)
• 2 pinches of salt, dived
• 6 large eggs
• 1/4 cup (60 milliters) of liqueur such as rum, brandy, or sambuca
• Zest of 1 lemon or orange
• 1 teaspoon vanilla extract (or the seeds of half a vanilla bean)
• 2 cups (500 milliters) whole milk, warmed slightly

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