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Rice Pudding Cake

Country.Chef's picture
Ingredients
  Raisins 1⁄2 Cup (8 tbs)
  Boiling water 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Uncooked long grain rice 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs) (Adjust Quantity As Needed)
  Milk 1 Quart
  Butter/Margarine 3⁄4 Cup (12 tbs), softened
  Sugar 1 Cup (16 tbs)
  Eggs 5 , separated
  Grated orange peel 2 Tablespoon
  Graham cracker crumbs 2 Tablespoon
  Confectioners sugar 1 Tablespoon (Adjust Quantity As Per Taste)
Directions

In a small bowl, cover raisins with boiling water.
Let stand for 5 minutes; drain and set aside.
In a large saucepan, cover rice with water; bring to a boil.
Drain the liquid; add milk to rice.
Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
In a mixing bowl, cream butter and sugar.
Add egg yolks; beat well.
Add rice mixture, raisins and orange peel.
Beat the egg whites until stiff; fold into the batter.
Spoon into a greased 10-in.tube pan.
Sprinkle with crumbs.
Bake at 350° for 55-60 minutes or until set.
Cool in pan for 20 minutes.
Loosen sides and center with a knife.
Carefully invert onto a serving plate.
Dust with confectioners' sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Rice

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