First thing first, let's make the shortcrust pastry. Put the flour on a working surface, make a well in the middle and add sugar, salt, baking powder, grated orange peel and softened butter, diced. Rub all the ingredients with your fingertips and until you get a crumbly texture.

Beat the egg in a bowl, then add it to the crumbles and keep rubbing the ingredients with your fingertips until you have a nice and smooth ball of dough. Wrap it in cling film and place it in the refrigerator for at least 30 minutes.

While the shortcrust is resting in the refrigerator, pour milk in a large pot and bring it to the simmer with a lemon peel. When it starts simmering, add the rice and let it cook completely (it will depend on the kind of rice you chose: it must be throughly cooked, soft and sticky). Remove from the heat and stir in 3 tablespoons of sugar. Let it cool down completely.

When the rice is cold, add 2 egg yolks and 3 tablespoons of sugar and a tablespoon of liqueur as well. Stir well with a wooden spoon until it is all well blended. Whip the egg whites and fold them softly into the rice mixture.

Roll the pastry dough out and line a round baking tin (26 - 28 cm wide) with it: roll out the pastry to 5mm of thickness and line bottom and sides of the mould, leaving some extra pastry on the sides. Pour in the rice mixture and fold the extra pastry over the mixture. Bake for about 40 minutes in preheated oven at 170°C.

Let it cool down completely and dust with icing sugar to serve.