Bostrengo of the Marches

Bring the milk to the boil and add the rice and a little salt. Cook it for 30 minutes then remove it from the heat.
Separately, mix the sugar or honey, eggs, grated orange and lemon peel, raisins and pine nuts,
the grated chocolate, the short coffee, the finely chopped dried figs and the rum. Once the mixture has become soft put it on the stove for a few minutes, then add the drained al dente rice and butter, mix again and place everything in a greased and floured baking pan. Bake in a preheated oven at 180° for about an hour or until a golden crust is visible. Bake, cool down and serve in slices covered with icing sugar.