Boil the milk in a heavy saucepan, add the rice, salt and half the sugar, and simmer gently for 20–30 minutes, stirring occasionally, until the rice is tender and the milk absorbed. Let it cool. Toast the almonds under the grill, and chop them finely. Beat together the egg yolks and the rest of the sugar, then add the rice, lemon zest, candied peel, pinenuts, almonds and vanilla essence. Beat the egg whites until stiff and fold in.
© 1995 Frances Bissell. All rights reserved.