Sweet rice cake and excellent

Pour the milk in a saucepan, combine a pinch of salt and bring to a boil, then merge half of sugar and rice. Cook until the milk is absorbed almost completely. Leave to cool completely. Cut cedar to cubes and coarsely chop the almonds. Blend the egg yolks together with the other half of the sugar until mixture is fluffy and whitish; combine the mixture to the rice then add the grated lemon rind, vanilla, lime, almonds and egg whites (fitted with a compound very hard). Blend everything right, trying not to remove the egg whites.

Preheat the oven to 160° c. Butter a baking dish, spread the breadcrumbs then eliminates the excess. Pour the mixture into the baking pan and cuocilo for an hour. Then leave to cool. With a fork produces small holes over the sweet rice cake, then bagnala with 3 or 4 tablespoons of sweet liqueur. Let it sit for overnight. When serving, cut the sweet rice cake, impiatta lozenges and servants.

The traditional recipe requires to use the Pebble-based liqueur anise, specialty of Modena, or mixtures of different liquors. In current variants suggests using the maraschino liqueur, or witch or Galliano.