Add milk and rice into a saucepan. Cook over low heat, stirring occasionally, until the rice absorbs all the milk. Rice and milk should have a soft consistency, like pudding.

Remove from heat. Transfer to a large bowl and allow to cool completely.

Blend the almonds in a food processor until finely ground.

Add the Amaretti cookies and blend again until a fine powder is formed.

Preheat the oven to 180°C/356°F with the static heat function. Lightly grease a 22 cm springform pan and set aside.

Once the rice mixture has cooled slightly, add a pinch of salt and the sugar and stir in the almond-amaretti powder mixture.

Add the eggs one at a time, stirring thoroughly between each addition.

Stir in the alchermes liqueur.

Pour the mixture into a 22 cm springform pan and bake for approximately 45 minutes, or until set and lightly brown.

Remove from oven and allow to cool fully at room temperature, then cover and refrigerate overnight.

The following day, cut the cake into squares or diamonds. Dust with powdered sugar before serving.