Caramel Rice Cake With Amaretto

1. 1

   In a large saucepan, bring the milk to a boil with the vanilla bean and the lemon zest. When the milk reaches a boil, stir in the rice. When it comes back to a boil, reduce the heat to low and simmer, uncovered, until the rice is soft, about 30 minutes. Remove the pan from the heat and let the milk cool down to room temperature. Remove and discard the vanilla bean and lemon zest, and add the almonds and candied lemon peel.

2. 2

   In a bowl, mix the eggs with 21/2 cups of the sugar, making sure not to beat too vigorously-you don't want the eggs to foam. When the sugar has dissolved, add the egg mixture to the rice, mixing thoroughly.

3. 3

   Preheat the oven to 325?F.

4. 4

   In a skillet over medium heat, make the caramel by heating the remaining cup of sugar with the water until the sugar dissolves and the liquid becomes the color of caramel, 3 to 4 minutes. Pour the caramel evenly into a 2-quart non-stick savarin mold. Add the rice to the savarin mold. Bake in the preheated oven for 30 minutes. Reduce the heat to 300? and bake for another 10 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes, then turn it out onto a platter and pour the amaretto over it.

* Per serving · 4 servings · Values may vary.