Italian Rice Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g rice, (lon rain rice)
- 0.5 liter ½ milk
- 4 egg (s)
- 120 g suar
- some lemon peel, grated
- 2 tablespoon lemon juice
- 2 tablespoon cognac
- some butter, soft
- some semolina
- 3 tablespoon almond flakes
Print Recipe
Pin Recipe Instructions
- Pre-cook rice in 0.5 l of water for 5 minutes. Bring the milk to the boil, add the pre-cooked rice and cook for another 15 minutes.
- Beat eggs with sugar until frothy, add lemon juice and cognac. Mix this mixture with rice (stir in).
- Brush a dish (about 26-28 in diameter, preferably a gratin dish) with the butter and fill it with the mixture. Smooth them out and sprinkle with the flaked almonds. Bake for 50 - 60 minutes at 180 degrees.
- Can be served with fruit compote.
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