"1/2 cup of rice (100g)"
"2 cups of water (480ml)"
"3 tablespoons of wheat flour"
"1/2 cup of almonds (90g)"
"2 teaspoons of salt"
"1/4 cup of butter (50g)"
"4 egg yolks"
"3 tablespoons of grated lemon peel"
"1/3 cup of lemon juice (80ml)"
"1 cup of evaporated milk (240ml)"
"5 egg whites"
"1/3 cup of toasted almond flakes (35g)"
"1/2 cup of rice (100g)"
"2 cups of water (480ml)"
"3 tablespoons of wheat flour"
"1/2 cup of almonds (90g)"
"2 teaspoons of salt"
"1/4 cup of butter (50g)"
"4 egg yolks"
"3 tablespoons of grated lemon peel"
"1/3 cup of lemon juice (80ml)"
"1 cup of evaporated milk (240ml)"
"5 egg whites"
"1/3 cup of toasted almond flakes (35g)"
"Preheat the oven to 180°C (medium).", ""
"In a medium saucepan, cook the rice and water over medium heat until the rice is cooked and still slightly firm (about 15 minutes).", "Reserve.","
"In a stand mixer, combine the flour, almonds, salt, and butter to form a soft mixture.", "Juggle in the egg yolks, one at a time, beating continuously until smooth.", "Disconnect the appliance, add the lemon peel, lemon juice, milk, and cooked rice, mixing well.", "Reserve.","
"In another stand mixer bowl, beat the egg whites with the remaining salt until stiff peaks form.", "Add to the rice mixture and mix delicately.","
"Place in a 22 cm x 30 cm non-stick cake pan without greasing, spreading the almonds on top.", "Put it in a preheated oven at 180°C (medium) with a water bath until firm (about 35 minutes).","
"Let it cool completely and serve in the same pan.", ""
"Calories per serving: 252"
