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Ingredients
1 liter of milk
400 gr of white sugar
130 gr of almonds
120 gr of rice
100 gr candied citron
100 gr of amaretti
6 eggs
1 stick of vanilla
the entire rind of 1 lemon


This recipe is typical of Bologna (Emilia Romagna region, North-Eastern Italy) and it's usual to prepare it for special occasions, especially at Christmas, and comes directly from the book of recipes from my grandmother Gianna.

Method
Put the milk in a saucepan, bring to the boil and add rice, vanilla seeds (obtained accounting for the long berry and scraping the seeds with a boxcutter), the vanilla stick and the lemon rind.
Cook the rice, remove from heat and add sugar, stirring well.
Allow to cool.
Whisk with a fork and merge the eggs to rice, mix well.
Chop almonds and amaretti, citron cut into cubes and unite for the compound mixing well.
Grease a roasting pan, pour the mixture and cook in preheated oven at 180°C until golden (about 30/40 minutes).
Cool and serve cut into diamonds with a toothpick stuck in each diamond.