Glazed Rice Tart Recipe
Ingredients
| Whole blanched almonds | ||
| Long grain rice | 1 Cup (16 tbs) | |
| Milk | 1 Quart | |
| Sugar | 6 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 2 , separated | |
| Vanilla | 1 1/2 Teaspoon | |
| Blanched almonds | 1/2 Cup (16 tbs), finely chopped | |
| 3/4 cup apricot jam, pressed through a sieve | ||
| 2 tablespoons kirsch or 1 teaspoon vanilla | ||
| Whipping cream | ||
Directions
Spread whole almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until lightly browned.
Set aside.
Place rice in a bowl, add water to cover, and let stand for 1 hour.
Drain well.
In a 2 to 3 quart pan, combine rice, milk, 3 tablespoons of the sugar, and salt; bring to a boil, stirring, over medium heat.
Cover, reduce heat to very low, and cook until rice is tender to bite remove from heat.
Beat egg yolks with some of the rice mixture and return all to pan.
Stir in the l 1/2 teaspoons vanilla and set aside.
In a bowl, beat egg whites until soft, moist peaks form.
Gradually beat in 3 more tablespoons of the sugar and continue beating until mixture is stiff and glossy.
Fold egg white mixture and chopped almonds into rice.
Pour into a greased and lightly floured 10 or 11 inch quiche dish or other shallow baking dish of 6 to 8 cup capacity; spread evenly.
Bake in a 350° oven for 20 to 25 minutes or until custard is set and top is lightly browned.
Meanwhile, in a small bowl, stir together jam and kirsch.
Spread mixture over custard.
Refrigerate for at least 4 hours or until next day.
To serve, whip cream, adding sugar to taste.
With a pastry bag and star tip, pipe whipped cream around edge of tart.
Arrange almonds in a ring atop apricot glaze.
Cut into wedges.
Set aside.
Place rice in a bowl, add water to cover, and let stand for 1 hour.
Drain well.
In a 2 to 3 quart pan, combine rice, milk, 3 tablespoons of the sugar, and salt; bring to a boil, stirring, over medium heat.
Cover, reduce heat to very low, and cook until rice is tender to bite remove from heat.
Beat egg yolks with some of the rice mixture and return all to pan.
Stir in the l 1/2 teaspoons vanilla and set aside.
In a bowl, beat egg whites until soft, moist peaks form.
Gradually beat in 3 more tablespoons of the sugar and continue beating until mixture is stiff and glossy.
Fold egg white mixture and chopped almonds into rice.
Pour into a greased and lightly floured 10 or 11 inch quiche dish or other shallow baking dish of 6 to 8 cup capacity; spread evenly.
Bake in a 350° oven for 20 to 25 minutes or until custard is set and top is lightly browned.
Meanwhile, in a small bowl, stir together jam and kirsch.
Spread mixture over custard.
Refrigerate for at least 4 hours or until next day.
To serve, whip cream, adding sugar to taste.
With a pastry bag and star tip, pipe whipped cream around edge of tart.
Arrange almonds in a ring atop apricot glaze.
Cut into wedges.
Chef
