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Glazed Rice Tart

Veggie.Lover's picture
Ingredients
  Whole blanched almonds 1 Cup (16 tbs)
  Long grain rice 1 Cup (16 tbs)
  Milk 1 Quart
  Sugar 6 Tablespoon
  Salt 1⁄4 Teaspoon
  Eggs 2 , separated
  Vanilla 1 1⁄2 Teaspoon
  Finely chopped blanched almonds 1⁄2 Cup (8 tbs)
  Apricot jam 3⁄4 Cup (12 tbs), pressed through a sieve
  Kirsch/1 teaspoon vanilla 2 Tablespoon
  Whipping cream 1 Tablespoon
Directions

Spread whole almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until lightly browned.
Set aside.
Place rice in a bowl, add water to cover, and let stand for 1 hour.
Drain well.
In a 2 to 3 quart pan, combine rice, milk, 3 tablespoons of the sugar, and salt; bring to a boil, stirring, over medium heat.
Cover, reduce heat to very low, and cook until rice is tender to bite remove from heat.
Beat egg yolks with some of the rice mixture and return all to pan.
Stir in the l 1/2 teaspoons vanilla and set aside.
In a bowl, beat egg whites until soft, moist peaks form.
Gradually beat in 3 more tablespoons of the sugar and continue beating until mixture is stiff and glossy.
Fold egg white mixture and chopped almonds into rice.
Pour into a greased and lightly floured 10 or 11 inch quiche dish or other shallow baking dish of 6 to 8 cup capacity; spread evenly.
Bake in a 350° oven for 20 to 25 minutes or until custard is set and top is lightly browned.
Meanwhile, in a small bowl, stir together jam and kirsch.
Spread mixture over custard.
Refrigerate for at least 4 hours or until next day.
To serve, whip cream, adding sugar to taste.
With a pastry bag and star tip, pipe whipped cream around edge of tart.
Arrange almonds in a ring atop apricot glaze.
Cut into wedges.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Rice

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