Sweet almond rice cake, two versions

Ingredients

• 1 liter of milk
• 80 to 100g of round-grain rice (such as vialone nano)
• 5 or 6 eggs, depending on their size
• 100 g of almonds
• 100 g of candied fruit (only clementines and oranges), cut into small pieces
• 100 grams of sugar
• 80 g vanilla sugar
• The zest of 1 lemon
• 4 or 5 amaretti biscuits
• 2 to 3 tablespoons of liqueur (amaretto preferred)
• 200 g of rice
• 160 grams of sugar
• 100 g of butter
• 4 egg yolks
• 1 liter of milk, accurately measured
• grapes, to your liking
• shredded coconut, to your liking

Boil the milk with the lemon zest, then add the rice and cook for 20 minutes.

Add the sugar and let it cool. Then, incorporate the eggs one at a time.

Lightly toast the almonds in the oven, then coarsely chop them.

Add all the remaining ingredients (chopped amaretti biscuits, candied fruit, vanilla sugar, and liqueur) and mix well.

Pour utiliser, place the prepared mixture into a greased or parchment-lined baking dish.

Bake in the oven at 140 °C for approximately 3 hours: the cooking process should be slow to prevent the top from separating from the bottom.

Check for doneness: the crust should be nicely browned but not burnt, and a toothpick inserted in the center should come out clean.

Remove the cake from the oven, let it cool completely, then cut it into 3 to 4 cm square pieces. Serve each square on a toothpick.

For a quick version, cook the rice for 5 minutes in boiling water.

Boil the milk with the sugar and butter.

Drain the rice and continue cooking it in the milk for 10 minutes.

Add the 4 egg yolks, the grapes, and the shredded coconut.

Place the device in a shallow dish lined with parchment paper.

Bake for approximately 20 minutes in a preheated oven at 180 °C.