Prep Time: 25 minutes
Cook Time: 40 minutes
- 1 quart (1 l) milk
- 1 cup (200 g) rice -- you want a rice that gives off its starch as it cooks, not minute rice
- 3/4 cup (150 g) sugar
- 3/4 cup almonds, plus four bitter ones or 4 peach pit nutmeats if you have them
- 2 tablespoons minced candied citron (Elisabetta omits this)
- 3 whole eggs
- 5 yolks
- Grated lemon zest
- A pinch of salt
Preparation:Peel the almonds and grind them with two tablespoons of the sugar.
Cook the rice until it's well done in the milk, add the flavoring ingredients and stirring often lest it stick to the bottom of the pot; then it's done remove the pot from the fire, and, after it has cooled, stir in the eggs.
Pour the mixture into a greased pan that's been dusted with bread crumbs, and bake it in a 350 F (170 C) oven until it sets, about a half hour. The next day, cut it into squares, and, before serving them, dust them with powdered sugar.