Toss in the pan, salt, milk, rice and vanilla, place over a low flame, stirring occasionally, bring to a boil. If you use short-grain rice, porridge, remove from heat and with the lid closed let it infuse for 30 minutes. Should be thick, but not overcooked porridge. As I was preparing porridge from long-grain rice, brought rice to the boil and boiled until thick. Bring the porridge to room temperature. If you cook in the evening, remove the workpiece in the refrigerator.

Whisk the egg yolks with a mixer with the sugar until lush white mass.

Add the grated zest of half a lemon and pieces of butter, again whisk thoroughly.

Add previously cooked rice, mix well.

Proteins beat until resistant foam, gently stir the rice mass.

Put the dough in a greased deep baking pan and place in a preheated 200 degree Celsius oven until Browning, about 25-30 minutes.

Due to the small selection our products Mistral I took a chance instead of classically used in casseroles rice to try to cook long grain. The experiment is considered successful, the result pleased, in my opinion, the classic version doesn't lose.