Maksalaatikko

Instructions

1. Cook the rice in salted water for 15 minutes, then drain it.
2. Blend the liver with the onions, eggs, milk, syrup and spices until smooth.
3. Mix the liver purée with the cooked rice, then add the crème fraîche.
4. Butter a baking dish and pour half of the mixture into it.
5. Lay the smoked bacon strips over this layer, then cover with the rest of the purée.
6. Smooth the surface, sprinkle with breadcrumbs if using, and add a few small knobs of butter.
7. Bake at 160 °C for 1 hour 15 minutes, until the surface is well browned and set.
8. Let it rest for 10 minutes before cutting into portions and serving.