Instructions: This recipe is an Easter tradition in Bologna, but its good anywhere, anytime. This cake improves with age, so cook it up to several days in advance for best results.

Combine the milk, sugar, salt, and lemon zest in a pot and bring to a boil over moderate heat. Stir in the rice and simmer uncovered on the lowest possible setting for 2 1/2 to 3 hours, stirring occasionally, until the mixture becomes a dense, pale-brown mush. Set aside to cool. In a mixing bowl, beat the rice mixture into the eggs, adding it a little at a time, until combined. Stir in the almonds, citron, and optional rum until thoroughly combined. Generously butter the bottom and sides of a 6 cup (1.5 L) rectangular cake pan and coat with bread crumbs. Pour the batter into the cake pan and bake in a preheated 350F (180C)

oven for 1 hour. Cool on a wire rack and invert onto a serving platter. Store in the refrigerator for up to 3 days, or at room temperature for 24 hours before serving.

Serves 6 to 8.

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