The defining feature of this dessert is that it has two layers. The top layer is a delicate, just-set custard, a little like a crème caramel (minus the caramel poured over the top), while the bottom is a firmer layer of soft rice, bound with custard. Each bite is reminiscent of rice pudding and crème caramel all at once. <br /> <br />Note: This mixture is extremely runny. Do not use a springform or loose-bottomed cake tin: You will end up with the raw mixture dripping (or running!) all over your oven. The recipe is adapted from Paolo Petroni's "Il Grande Libro della Cucina Toscana."

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