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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350ºF. | 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	1 -2		crushed unflavored	-	-	-	-
milk	4 1/2	cups		669.78	52.4844	34.586999999999996	35.9046
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
lemon zest	1		grated	-	-	-	-
arborio rice	3/4	cup		-	-	-	-
egg	5			357.5	1.8	31.4	23.775
almond	1/2	cup	blanched chopped	963.56	0.0	0.0	109.0
citron peel	1/2	cup	chopped candied	-	-	-	-
rum	1/4	cup		-	-	-	-
rum	2 -3			-	-	-	-
cream			whipped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.