Rice Cake 

Instructions:

1. Bring the milk to a boil with the lemon zest, vanilla, and a pinch of salt.

2. Add the rice and cook over low heat for about 30 minutes, stirring often, until the rice is tender and the mixture is thick.

3. Remove from the heat, discard the lemon zest, and let it cool slightly.

4. In a separate bowl, beat the eggs with the sugar, then mix them into the cooled rice mixture until well combined.

5. Butter and coat a 24 cm (9-inch) springform pan with breadcrumbs. Pour in the mixture and smooth the surface.

6. Bake in a static oven at 180°C (350°F) for 40–45 minutes, or until the top is golden brown.

7. Allow to cool completely before removing from the pan.