Directions:
- Combine milk, sugar, salt and lemon zest in a pot and bring to a boil over moderate heat.
- Stir in rice and simmer uncovered on lowest possible setting for 3 hours stirring occasionally.
- Set aside to cool completely.
- Beat rice mixture into the eggs adding it a little at a time until combined.
- Stir in almonds, citron and rum until thoroughly combined.
- Generously butter bottom and sides of rectangular cake pan and coat with bread crumbs.
- Pour batter into cake pan and bake at 350 for 1 hour then cool on wire rack on invert onto platter.
- Store in refrigerator for up to 3 days or at room temperature for 24 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.8 Kcal (1213 kJ) | ||
| Calories from fat | 63.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.1g | 11% | |
|---|---|---|---|
| Cholesterol | 84.29mg | 28% | |
| Sodium | 160.65mg | 7% | |
| Potassium | 281.89mg | 6% | |
| Total Carbs | 46.05g | 15% | |
| Sugars | 37.83g | 151% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 9.12g | 18% | |
| Iron | 0.7mg | 4% | |
| Calcium | 183.5mg | 18% | |
| Amount Per 100 g | |||
| Calories | 146.19 Kcal (612 kJ) | ||
| Calories from fat | 32.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.58g | 11% | |
|---|---|---|---|
| Cholesterol | 42.52mg | 28% | |
| Sodium | 81.04mg | 7% | |
| Potassium | 142.2mg | 6% | |
| Total Carbs | 23.23g | 15% | |
| Sugars | 19.08g | 151% | |
| Dietary Fiber | 0.51g | 4% | |
| Protein | 4.6g | 18% | |
| Iron | 0.4mg | 4% | |
| Calcium | 92.6mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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