1. Preheat oven to 350ºF. 2. Butter a 10-inch spring form pan. 3. Sprinkle pan with fine unflavored breadcrumbs and shake off excess crumbs. 4. Combine milk, sugar and lemon zest in a medium saucepan; bring to a boil, stirring frequently. 5. Stir in rice and reduce heat. 6. Simmer uncovered 45 minutes to 1 hour or until all the liquid is absorbed; stir occasionally to make sure mixture is not sticking. 7. Remove from heat and let cool. 8. Beat eggs until foamy in a large bowl. 9. Add cooled rice mixture, almonds, candied citron and 1/4 cup rum. 10. Mix thoroughly. 11. Pour rice mixture into buttered pan and level top with a spatula. 12. Bake 40 to 45 minutes or until a wooden pick inserted in center of cake comes out dry. 13. Pierce holes in top of cake with fork and sprinkle with 2 to 3 Tablespoons rum. Cool to room temperature, them remove cake from pan. Decorate with whipped cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
