Rice tart turkish-style


200g almonds, 300g rice, milk, 100g sugar, cedar zest, 50g pinenuts, 10g dates, 4 eggs.


Boil 1 liter milk, add rice, sugar, almonds, minced dates, pinenuts and cedar zest. Cook as you do with risotto until it thickens, add the eggs and pour the mix into a baking pan (previously buttered and sprinkled with sugar), bake in the oven at 180C for 20 minutes. Serve with vanilla sauce.