6 eggs

600 cc. milk

300 grams light brown sugar

1 cinnamon stick

½ cup raisins

1 tsp. vanilla extract

Orange or lemon zest

Directions:

Stir in a skillet the Gallo double Caroline rice and pour out the milk. Add the cinnamon stick and half of the sugar.

Cover the pan partially with the lid and cook over moderate heat during 15 minutes, or until tender, stirring from time to time.  Change to another bowl and let the temperature get down.

Prepare a caramel with the rest of the sugar and spill over a jelly mold of about 28 cm diameter. Set aside for later.

Once the rice is warm, stir in the eggs and the raisins. If you want you may also add the lemon/orange zest.

Mix all the ingredients very well and tip the preparation into the mold.

Cover with tin foil and bake at 170° at bain-marie for about 30 minutes.

The pudding will be ready when you test it with a toothpick and it comes out clean and dry.

Remove and let it stand for 20 minutes at room temperature.

Turn out and serve with some whipped cream and dried fruits.