Torta Di Risso (Italian Rice Torte)

• 6 whole eggs
• 3/4 c. white sugar
• 1/4 tsp. lemon rind
• 1 jigger brandy
• 2 tsp. anise extract
• 1 (4 oz.) pkg. slivered almonds
• 1 tsp. salt
• 1 qt. and 1/2 c. milk
• 1/2 lb. rice (not Minute rice)
• 1 loaf French bread
• 1 qt. milk
• 3 eggs
• 2 c. sugar
• 3 Tbsp. vanilla
• 1/2 c. chopped pecans
• 1 c. raisins
• 1 Tbsp. oleo or butter

1. Soak bread in milk and work with a wooden spoon until it is well mixed.
2. Add beaten eggs, sugar, vanilla, pecans and raisins and combine well.
3. Pour melted oleo in bottom of a heavy 7 x 11-inch oblong cake pan.
4. Bake at 350u0b0 for 1 1/2 hours or until very firm.
5. Cool.
6. slice into squares.
7. Top with Bourbon Sauce.

eggs, white sugar, lemon rind, brandy, anise, slivered almonds, salt, milk, rice, bread, milk, eggs, sugar, vanilla, pecans, raisins, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440313 (may not work)