I am a pudding fan, pudding of any sort: chocolate, butterscotch, rice, tapioca, flan, creme caramel, pots de creme, whatever. Sign me up. I was poking around the internet not long ago, as I do, and a recipe on Food52 caught my eye. Torta di Riso alla Carrarina. It was a rice pudding cake. Holy moly. A cake made of rice pudding on the bottom with a thick custardy layer, almost a flan, on top. I needed to do this. With Easter coming up, what better? I had a pile of leftover candied clementines from the Orange Chocolate Angel Food Cake I made last month that would be a delightful addition. That sealed the deal. Rice pudding cake, you would be mine.
Advertisements
