Rice Cake (Torta Di Riso)

• 1 -2 tablespoon breadcrumbs, finely crushed and unflavored
• 4 1/2 cups milk
• 1 1/2 cups sugar
• 1 lemon, zest of, grated
• 3/4 cup arborio rice or 3/4 cup other short-grain rice
• 5 eggs
• 1/2 cup blanched almond, finely chopped
• 1/2 cup candied citron peel, finely chopped
• 1/4 cup rum
• 2 -3 tablespoons rum
• whipped cream

1. Preheat oven to 350u0b0F.
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.

breadcrumbs, milk, sugar, lemon, arborio rice, eggs, blanched almond, candied citron peel, rum, rum, whipped cream

Taken from www.food.com/recipe/rice-cake-torta-di-riso-171263 (may not work)