Empress rice cake
Instructions
Pour the rice into 1 litre of boiling milk and let it cook for about 5 minutes.
Drain and pour it in a pan where it is 1 litre milk, low previously brought to a boil with cinnamon and a pinch of salt.
After 20 minutes, add 200 g sugar.
Bake again for 5 minutes and add the diced candied fruit.
Prepare a cream, by thickening the fire 1/4 of a litre of milk with 100 g of sugar worked to cream with the egg yolks, flour, vanilla and rum.
Just lukewarm, incorporated dense cream the cream.
When the rice is cooked and cooled, mix in the cream and the gelatine previously soaked in cold water, stirring.
Pour into a buttered baking dish; tap the pan on its base, so that the rice is set, and place in refrigerator for 2 or 3 hours.
After this time, turn the cake on a large circular dish and sprinkle with slices of peaches in syrup and whipped cream, bows in the middle of which lay down any candles for birthday parties.
Ingredients and dosing for 8 persons
- 250 g of rice
- 225 cl of milk
- 1 stick of cinnamon
- 1 sheet of isinglass
- 120 g of diced candied fruit
- 2 tablespoons of rum
- 300 g of granulated sugar
- 4 egg yolks
- 1/2 teaspoon of vanillin
- 250 g of whipped
- 100 g of peach compote
- Salt