Baked Rice Pudding With Almonds

Ingredients

• 1 quart milk
• 7 ounces rice
• 5.5 ounces sugar
• 3.5 ounces sweet almonds
• 4 bitter almonds
• 1 ounce candied angelica
• 3 whole eggs
• 5 egg yolks
• Lemon peel
• Pinch of salt
• Butter for greasing
• Fine bread crumbs for sprinkling

Method

1. 1 Skin almonds and grind with 2 tablespoons of sugar. Dice candied angelica into small cubes.
2. 2 Cook rice in milk until firm. Add almonds, angelica, remaining sugar, lemon peel, and salt.
3. 3 Let mixture cool, then stir in whole eggs and egg yolks.
4. 4 Pour into a buttered tin sprinkled with fine bread crumbs.
5. 5 Bake in a moderate oven (350°F) until set. Refrigerate for 24 hours.
6. 6 Cut into diamond shapes and dust with powdered sugar before serving.