Rice Pudding Cake
|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)|
|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)|
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.
Serving size: Complete recipe
Calories 3963 Calories from Fat 1723
% Daily Value*
Total Fat 195 g299.5%
Saturated Fat 112.4 g562.1%
Trans Fat 0 g
Cholesterol 1514.8 mg504.9%
Sodium 805.8 mg33.6%
Total Carbohydrates 498 g165.9%
Dietary Fiber 6.5 g26%
Sugars 321.1 g
Protein 79 g158.4%
Vitamin A 130.5% Vitamin C 71.5%
Calcium 135.7% Iron 46.3%
*Based on a 2000 Calorie diet