Rice Casserole

Slowly cook the round grain rice in milk with a pinch of salt until soft. Then refrigerate.

In the meantime, cream butter, powdered sugar and lemon zest until fluffy. Gradually add the egg yolks and mix into the rice mixture.

Beat the egg whites with the sugar until stiff and fold into the mixture.

Pour the mixture into a buttered baking dish sprinkled with breadcrumbs and bake the rice casserole at medium heat for about 45 minutes until golden brown.

Sprinkle the finished rice casserole with sugar and serve hot.

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