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1
In a medium saucepan, heat the milk with the sugar, the crushed cinnamon stick, nutmeg, the vanilla seeds and pod (slit the bean with a sharp knife and scrape its seeds directly into the milk), the cocoa, the cloves, and the sea salt, bringing the ingredients to a simmer.
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2
Stir in the rice, lower the flame, cover the pan, and cook it for 35 minutes or until nearly all the liquid has been absorbed.
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3
Remove the vanilla pod and any larger pieces of the cinnamon stick that might remain.
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4
Cool the rice for 10 minutes in a large bowl.
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5
Meanwhile, in a small, heavy saucepan over a gentle flame, warm the liquore and melt the chocolate and the mascarpone in it.
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6
Add the chocolate/liquore/mascarpone mixture to the rice, along with the pistachios, the two yolks, lightly beaten, and the softened butter, stirring to combine the components.
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7
In a large bowl, beat the four egg whites to stiff but not dry peaks and fold them, gently and thoroughly, into the rice.
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8
Turn the black rice out into a partially baked tart crust in a buttered 10-inch tart pan with a removable bottom.
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9
Bake the tart at 375 degrees for 25 to 30 minutes or until its center is set but still very creamy.
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10
Do not overbake the tart.
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11
Cool the tart for at least 1 hour and present it with fluffs of barely whipped, unsweetened cream to those with hearts who can still get excited over a chocolate pie.
