Summary

Ingredients

• 1 liter milk
• 250 g rice
• 100 g suar
• 100 g biscuit (s) (Amarettini)
• 50 g raisins
• 30 g pistachios
• 1 egg (s)
• 1 lemon (s), the grated zest it
• 1 teaspoon cinnamon

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Instructions

1. Put the milk together with the salt in a large saucepan or in a high pan. Roughly chop the pistachios. Grate the lemon peel.
2. Add the raisins with the chopped pistachios, the lemon zest and the rice to the milk and simmer everything over a low heat for about 30 minutes. Stir occasionally. Remove the rice pudding from the stove and let cool down a little.
3. Rinse a 2 liter mold with cold water. Crumble the amarettini and sprinkle about a third of them into the pan.
4. Add the remaining amarettini to the rice pudding along with the egg, sugar and cinnamon and mix well. Then put the rice pudding in the mold and refrigerate for a few hours until you can eat it.