Torta De Arroz Con Leche
|Rice||1 Cup (16 tbs)|
|Lemon peel||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||4 1⁄2 Cup (72 tbs)|
|Currant jelly/Gooseberry jelly / apricot jam||1 Tablespoon|
Scald rice as follows: Boil in several cups water for 3 minutes while stirring.
Strain and rinse under cold running water.
Heat 2 1/2 cups milk with lemon peel and vanilla bean broken in two.
When milk boils, pour in rice slowly.
Add sugar and salt.
Cook on low boil for 50-60 minutes or until rice is well cooked.
Add remaining milk, boiling hot, in small quantities from time to time during cooking.
Remove vanilla bean and lemon peel and let rice cool.
Preheat oven to 400Â°.
When rice is cool, stir in egg yolks; fold in egg whites beaten stiff.
Put mixture in buttered mold powdered with sugar and bake in 400Â° oven in pan of water for 50 minutes or until'done.
Cake has finished baking whdn it is browned and springs back into place if touched with a finger.
Serve cold, unmolded, with sauce of melted, hot currant or gooseberry jelly, or hot apricot jani strained through a sieve.
note: Keeps well for several days in refrigerator.