1 1/2 c. rice
1/2 c. sugar plus 2 tbsp.
2/3 c. almonds, blanched & finely chopped
1/8 tsp. almond extract
1/4 c. candied citron
1/3 c. mixed candied fruit
5 eggs
Grated zest from 1 lemon (not the white part)
1/2 c. Ricotta cheese
4 1/2 c. milk
1/2 jigger light Rum

Butter a 9-inch Springform pan generously. Heat the milk, sugar and salt to boiling with grated lemon peel. Add the rice and cook until it has absorbed the milk. Pour the rice mixture into a bowl and let cool. Add the Ricotta and 1 egg yolk at a time to the rice, mixing well. Add the almonds, candied fruit, 1/2 jigger of rum, almond extract and 5 stiffly beaten egg whites. Fold gently so as not to deflate the egg whites. Pour into the prepared pan, and smooth with the back of a wooden spoon. Bake at 350 degrees for about 50 minutes. Test for doneness by inserting a clean knife into the center of the cake. Let sit in the pan for 5 to 10 minutes, then invert onto a serving plate. Cool.