You may also like
Categories:Viewed: 56 - Published at: a year ago
Ingredients
- 34 FL. OZ. Whole Milk
- 7 oz Rice (Carnaroli or Roma Italian Rice)
- 1 Lemon zest
- 4,5 OZ White Sugar
- 4 large Eggs (warmed)
- 3,5 OZ Ground Almonds
- 1,5 OZ Unsalted Butter
- 1,5 FL. OZ Sassolino Liqueur (or similar anise-flavored liqueur)
- 1/4 tsp. salt
- Sassolino liqueur to top
Method
- Bring to boil milk with lemon zest, salt and sugar.
- Add rice and cook slowly until milk is completely absorbed.
- Remove from heat. When warmed, beat in throughly one at time egg yolks, liqueur, butter and almonds.
- Beat with electric mixer egg whites until they hold very stiff peaks and carefully mix to cooled rice mixture until well blended.
- Pour into 1 greased and floured 12" round pan.
- Bake in medium oven (350°F) 40 min.
- Cool and serve topping with Sassolino liqueur if desired.
