Today's post comes from a multiple collaboration!!
First: the recipe, for which I thank Simona that made me change my mind about the homemade rice cake!
I had never found a recipe for this cake that I met all the way and he had the strong scent of egg that has always given me the idea of "frittatona", until one fine day at the home of a friend, Simona precisely, taste his workhorse and I fell in love, so, needless to say, I do give her recipe. The secrets to avoid the effect "frittatona" are in addition of course to have a few eggs, rum, lemon, but especially the divide the eggs and put egg whites! My contribution, as a personal touch, the goodness of this cake are vanilla (instead of vanilla) and a nice cinnamon stick!.
Second: the presentation, for which I thank instead Serena Studio BÜ who was kind enough to lend me the plate of his creation that you see under the cake and my Christmas tree! If you run out of ideas for Christmas gifts, but not only, go and visit his site, there are lots of beautiful things!
SIMONA RICE CAKE
200 g of rice (I use Arborio, but also the most common carnaroli)
1 l. of milk
200 g sugar
Peel of 1 lemon + .5
1 vanilla pod
1 cinnamon stick
1 small glass of rum
Put the rice into a pan to cook cold in milk with cinnamon, zest of 1/2 lemon and vanilla that you previously recorded in half lengthwise collected seeds and put everything into the milk.
Turn off the heat once the rice is cooked, add butter, sugar and the peel of 1 lemon rind, then mix well and let cool.
Meanwhile, divide the eggs and whip the egg whites until stiff.
When the mixture is lukewarm, add the egg yolks, rum and stir well, then add the egg whites a little at a time slowly stirring from bottom to top.
Line a baking tray with baking paper wet and squeezed and rovesciateci inside the compound, in the oven preheated to 200° informed for 10 min. then reduce the temperature to 160 degrees and continue cooking for 1 hour. Check the cooking with a toothpick before removing from oven.
Let it cool well before removing the cake from the oven paper then cover with a dusting of powdered sugar and tell me if there is amazing!!!
I made this cake also with oat milk and raw cane sugar (in this case just 150 g) and it is always delicious!
|version with raw cane sugar and oat milk|
Now it's up to you, try the rice cake of Simona and tell me if it's not stra good!!