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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is an unusual but very tasty cake. I was skeptical of the rice, but it adds great texture and great moisture. You won't be disappointed. Enjoy Ingredients:
4 cups milk |
1-1/4 cups granulated sugar |
1/4 teaspoon salt |
grated zest of 1 lemon |
1/3 cup arborio rice |
4 eggs beaten |
1/2 cup chopped blanched almonds |
1/2 cup chopped candied citron or lemon peel |
2 tablespoons rum |
butter |
dry unseasoned bread crumbs |
Directions:
1. Combine milk, sugar, salt and lemon zest in a pot and bring to a boil over moderate heat.
2. Stir in rice and simmer uncovered on lowest possible setting for 3 hours stirring occasionally.
3. Set aside to cool completely.
4. Beat rice mixture into the eggs adding it a little at a time until combined.
5. Stir in almonds, citron and rum until thoroughly combined.
6. Generously butter bottom and sides of rectangular cake pan and coat with bread crumbs.
7. Pour batter into cake pan and bake at 350 for 1 hour then cool on wire rack on invert onto platter.
8. Store in refrigerator for up to 3 days or at room temperature for 24 hours before serving.
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