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.