Budini di Riso e Mandorle (Rice and Almond Pudding)

• Unsalted butter, for greasing
• 2 tablespoons cocoa powder, for dusting
• 1 cup arborio rice
• 4 cups milk
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 3 tablespoons sugar
• 3 eggs, at room temperature
• 3 tablespoons finely ground toasted almonds
• 10 amaretti, crumbled
• 1 teaspoon almond extract
• 1 teaspoon grated orange zest
• 3 tablespoons bread flour
• 1 teaspoon baking powder
• Confectioners' sugar, for dusting
• Sliced almonds, for garnish

1. Preheat the oven to 370 (degrees Fahrenheit.) Grease four 4-ounce ramekins and dust with cocoa powder, shaking out the excess.
2. Place the rice in a saucepan with the milk, lemon zest, vanilla and salt and cook over low-medium heat until the rice is tender, about 20 minutes. Remove from heat and drain in a colander.
3. Transfer the cooked rice to a bowl and stir in the sugar, eggs, almonds, crumbled amaretti, almond extract, orange zest, flour and baking powder. Mix until all the ingredients are thoroughly blended.
4. Spoon the mixture into the prepared ramekins.
5. Bake until puffy and golden, about 25 minutes. Remove from heat and cool for 15 minutes. Invert onto serving plates, dust with confectioners' sugar and serve, garnished with sliced almonds.

Variations: Golden raisins, grated chocolate and candied fruit can be added or substituted in Step 3.
Make ahead: The rice can be cooked 1 day in advance, stored in a sealed container and refrigerated until ready to use.
Makes four 6-ounce puddings.