Rice Cake (Torta Di Riso)

• 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

1. Bring to boil milk with lemon zest, salt and sugar.
2. Add rice and cook slowly until milk is completely absorbed.
3. Remove from heat. When warmed, beat in throughly one at time egg yolks, liqueur, butter and almonds.
4. Beat with electric mixer egg whites until they hold very stiff peaks and carefully mix to cooled rice mixture until well blended.
5. Pour into 1 greased and floured 12" round pan.
6. Bake in medium oven (350u0b0F) 40 min.
7. Cool and serve topping with Sassolino liqueur if desired.

milk, rice, lemon zest, white sugar, eggs, butter, liqueur, salt

Taken from www.epicurious.com/recipes/member/views/rice-cake-torta-di-riso-50087046 (may not work)