We wash the rice, then pour the 500ml water onto the rice. Add the pinch of salt and with the lid on the pan, we cook the rice till absorbs all the water.

Then we pour the 500ml cold milk into the half cooked rice. Stir it throughly and cook further on a very small flame till fully cooked. Let the rice cooled down absorbing the remaining liquid.

In the meantime we beat the butter & the egg yolks with the sugar, and add all the lemon zest into the mix.

We beat the egg whites also till they form a solid foam.

Stirring the butter mix into the rice, then slowly & carefully the egg white foam as well.

We pour this rice cream mix into a buttered & breadcrumbed baking tin...a baking on 180 Celsius till the top is golden brown