John Myers
Ingredients for 1 servings:
- 150 g rice
- 250 ml milk
- 125 ml water
- ½ pack of baking powder
- 1 pinch of salt
- ½ lemon(s), organic, grated peel
- 1 packet of vanilla sugar
- 30 g butter
- 50 g sugar
- 3 eggs
- 75 g raisins
- 45 g almonds, chopped
- 45 g candied orange and lemon peel mixed
- some breadcrumbs
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
Recipe for an 18 cm springform pan
Wash the rice and cook with milk, water, lemon zest, a pinch of salt, and vanilla sugar for 20 minutes, careful not to stick, and let it cool. Meanwhile, beat the egg yolks, sugar, and butter until fluffy, then stir the cream into the rice. Mix in half the baking powder thoroughly. Add the raisins, almonds, candied lemon, and candied orange peel. Beat the egg whites until stiff peaks form, carefully fold into the mixture, and pour into a greased springform pan dusted with breadcrumbs. Bake at 200°C for about 40 minutes. Note: I used jasmine rice. It tastes a bit more refined.
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