Rice Cake Recipe

Summary

Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings4
CourseMethod
DishSpeciality
VegetarianMain Ingredient

Ingredients

 Frozen puff pastry7 1⁄2 Ounce
 Round grain rice1⁄2 Cup (8 tbs)
 Milk2 1⁄2 Cup (40 tbs)
 Cream1 1⁄4 Cup (20 tbs)
 Salt1⁄4 Teaspoon
 Sugar1⁄4 Cup (4 tbs)
 Eggs2
 Egg yolks2
 Chopped candied peel3 Tablespoon
 Chopped candied cherries1⁄4 Cup (4 tbs) (Red And Yellow)
 Chopped almonds1⁄4 Cup (4 tbs)
 Raisins1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 981 Calories from Fat 334

% Daily Value*

Total Fat 36 g56.1%

Saturated Fat 12.2 g60.8%

Trans Fat 0 g

Cholesterol 217.5 mg

Sodium 488.4 mg20.3%

Total Carbohydrates 146 g48.8%

Dietary Fiber 4 g16%

Sugars 66 g

Protein 19 g38.6%

Vitamin A 10.2% Vitamin C 24.8%

Calcium 39.4% Iron 16.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Thaw the frozen pastry

MAKING
2. In a saucepan, put rice, milk, cream, salt and three tablepsoons of sugar and allow to come to a boil
3. Cover and simmer for twenty minutes or more; rice should turn tender and all liquid should be absorbed
4. Roll the pastry out and line a 9" cake pan or flan ring; bake it at 400° F for ten minutes
5. In a bowl, mix the rice and candied peel and spread half of it on the pastry
6. In the other half, mix cherries, raisins and almonds and spoon it other the top; smooth the surface
7. Beat the rest of the egg yolk and sugar nad pour it over the rice mixture
8. Bake at 400° F for twenty five minutes; cool on a wire rack

SERVING
9. Sprinkle wih confectioner's sugar and serve
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