The enveloping aroma of the Carrarina rice cake fills the air, evoking the sweet traditions of Tuscany, where this dessert has deep roots. The cake is distinguished by its soft and moist texture, thanks to the rice that, cooked and mixed with a delicate batter of eggs, sugar, and milk, creates a perfect balance between sweetness and creaminess. The grated lemon zest adds a touch of freshness, while the anise, with its distinctive aroma, gives a unique flavor that makes this dessert truly special. The Carrarina rice cake is often prepared for festive occasions, but it also serves as a delightful dessert for a family lunch or an afternoon snack with friends. Its versatility makes it suitable for various times of the year, but it is particularly appreciated in the colder months when one desires a sweet that can warm the soul. In some local variations, you may find additions of dried fruit or chocolate chips, which further enrich the flavor and texture, making each bite a surprising experience. The preparation requires careful attention, especially in cooking the rice, which must be only partially boiled to maintain the right consistency and not fall apart completely. Thus, the Carrarina rice cake is not just a dessert, but a true symbol of Tuscan tradition, capable of bringing a piece of local history and culture to the table, making every taste a moment of authentic sweetness.

Boil the rice in plenty of salted water for 5 minutes. Beat the eggs well with the sugar and salt, then slowly add the milk and lemon zest while stirring. Grease the bottom and sides of a baking dish with butter and dust with flour. Place the rice at the bottom and cover it with the egg and milk mixture. Bake in a medium oven (180°C) for about 45-50 minutes.