Torta di riso Emiliana
A sweet treat with a kick!
• 4 eggs
• 1L milk
• 150g rice
• A shot of Sassolino or Strega liqueurs
• Juice of ½ lemon
• 40g almonds, blanched and chopped
• Pinch of salt
1. Cook the rice in the milk until al dente.
2. Beat the eggs with the sugar.
3. When the rice is lukewarm, add the egg mixture, lemon juice, liqueur and almonds.
4. Bake at 180°C until golden brown. Set aside to cool.
5. Cut into slices and enjoy!