1. Preheat oven to 325°F. 2. Boil the rice in water, just enough to soften the grains a little. 3. Boil the rice again in the 3/4 liters of milk until softened and translucent. 4. Strain, and set aside. 5. While the rice is cooling, grease a 3 qt pyrex or oven safe baking pan, and line it with bread crumbs. 6. Once the rice is cool, add the softened butter, chopped almonds, lemon rind, sugar, and egg yolks. 7. In a separate bowl, whip the egg whites to a stiff merangue. 8. Gently fold the egg whites into the rice mixture, just until combined. 9. Pour the mix into the baking dish. 10. Bake, uncovered, for about 1 1/4 hours or until set and the top is browned. 11. Let cool just long enough that you don't burn yourself and dig in :D. ---------------------------------------------------------------------------
Nutrition
Ingredients
