1 liter of milk
200 g of rice
375 g of candied citron peel
12 eggs
1 pinch of salt
dried citrus zest to taste
1 liter of milk
200 g of rice
375 g of candied citron peel
12 eggs
1 pinch of salt
dried citrus zest to taste
Boil the milk until it's hot and then add the well-rinsed rice and dried citrus zest (fresh zest can also be used)
Let it simmer for 15 minutes, then add the candied citron peel and let it simmer again until the rice is cooked but not mushy
Remove from heat and slowly pour the sweet rice over the eggs, making sure everything is well mixed
Bring to a boil once more and cook for another few minutes or until the rice thickens and the eggs are cooked.
