Torta di Riso

Ingredients

• Milk, one quart.
• Rice, seven ounces.
• Sugar, five and a half ounces.
• Sweet almonds with four bitter ones, three and a half ounces.
• Candied cedar (angelica), one ounce.
• Three whole eggs.
• Five egg-yolks.
• Taste of lemon peel.
• A pinch of salt.

Preparation

• Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.
• Cut the candied cedar in very small cubes.
• Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold.
• Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine,
• harden in the oven and
• after 24 hours cut the tart into diamonds.
• When serving dust with powdered sugar.