1. Let the rice, milk and salt simmer for about half an hour over a low heat. If necessary, pour in some more milk now and then, so that it does not stick to the bottom of the pot.

2. Whisk the sugar, the vanilla sugar, the butter and the egg yolks until the texture is nice and fluffy. Then fold the egg-mixture into the cooled rice, add the raisins, the chopped almonds and the grated zest of one lemon and one orange.

3. Now beat the egg whites until stiff and carefully fold them into the mixture.

4. Grease a pudding mould well with butter or something similar, sprinkle with breadcrumbs and fill in the rice mixture up to 2 cm below the edge. Close the pudding mould, either with a lid or a tin foil. Place the pudding mould carefully in a big pot filled with boiling water. Make sure, that the water level is nearly as high as the Ricepudding inside the form. Reduce the heat before you put in the pudding and be carful, that no water gets inside the mould. Let the ricepudding simmer for 1 ½ hours. When its done, take out the puddingform and let it cool down a bit.

5. Carefully turn the rice pudding out of the mould and eat it warm or cold with either homemade vanilla sauce or with preserved fruits, such as cinnamon plums.