Rice Pudding Cake - (Torta De Arroz Con Leche)

Recipe Ingredients

1 cup	160g / 5.6oz	Rice
3/4 cup	148g / 5.2oz	Sugar
4 1/2 cups	1066ml	Milk
3		Eggs - separated
1		Vanilla bean
		A bit of lemon peel
1		Salt - a good pinch
		Currant or gooseberry jelly - for sauce
		(or apricot jam)

Recipe Instructions

Scald rice as follows: Boil in several cups water for 3 minutes while stirring. Strain and rinse under cold running water.

Heat 2 1/2 cups milk with lemon peel and vanilla bean broken in two. When milk boils, pour in rice slowly. Add sugar and salt. Cook on low boil for 50 to 60 minutes or until rice is well cooked. Add remaining milk, boiling hot, in small quantities from time to time during cooking. Remove vanilla bean and lemon peel and let rice cool.

Preheat oven to 400F. When rice is cool, stir in egg yolks; fold in egg whites beaten stiff. Put mixture in buttered mold powdered with sugar and bake in 400F oven in pan of water for 50 minutes or until done. Cake has finished baking when it is browned and springs back into place if touched with a finger. Serve cold, unmolded, with sauce of melted, hot currant or gooseberry jelly, or hot apricot jam strained through a sieve.

This keeps well for several days in refrigerator.

Source:
Barbara Norman

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