Torta di Riso

Rice pudding is home cooking at its most evocative, a dessert made by generations of grandmothers like Vittoria Genovese in the tiny Ligurian town of Nicola. The top is pale golden, its interior fragrant with the flavor of lemon and a hint of rum. As it cooks, the pudding separates so that the rice sinks to the bottom and a creamy layer of custard rises to the top. It is best served at room temperature, still warm from the oven. If you must refrigerate it, reheat it in a 325°F. oven for 20