1. In a pot, simmer milk, water, 100 g sugar and lemon zest until sugar dissolves
2. Add in rice and raisins with grappa
3. Cook until rice is cooked through and put aside to cool
4. Mix in pinenuts and eggs
5. Pour mixture into a cake mold and bake in a pre-heated oven at 180°C for 1 hour
6. Chill cake in fridge for 3 hours before cutting into portions
7. Cook 200 g white sugar in a pot until melted and lightly brown
8. Stir in butter and cream
9. Serve portion cake with caramel sauce.
Recipe by Chef Clement