Italian Rice Cake

Try this delicious cake recipe:

(*) cake springform pan of 26 cm ø.

Bring the milk to the boil with the salt and the lemon zest. Add the long grain rice and the sugar (1). Cover and cook on low heat for 30-35 minutes, stirring frequently so that the rice does not burn. Cool down.

Coarsely chop the pistachios. Cut the candied fruit into very small cubes, if you use already cubed, perhaps chop them coarsely.

Beat the egg yolks, half of the second unit of sugar (2) and the vanilla sugar to a light, thick cream. Mix into the long grain rice. Add the pine nuts, pistachios and candied fruit.

Whip the egg whites until very creamy. Gradually add the sugar while continuing to whip until you have a snow-white, glossy mixture. Carefully fold into the rice mixture.

Generously butter the cake pan and sprinkle with breadcrumbs. Pour in the rice mixture. Meanwhile, bake the rice cake in the oven heated to 160 °C on the second rack from the bottom for about 90 minutes. Cool.

Dust with powdered sugar if desired.

Let it rest for a day after cutting. It will keep fresh in the refrigerator for five days.

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