So creamy and delicious, this is the perfect cake to reuse leftover rice!INGREDIENTS
(for 6-8 portions):
350 grams rice
500 ml water
500 ml milk
a pinch of salt
100 gr butter at room temperature (plus some for greasing the pan)
150 gr sugar
1 pack vanilla sugar
4 eggs (separated)
zest of half of a lemon
1-2 tbsp fine breadcrumbs (for dusting the pan)
icing sugar
apricot jam
 
METHOD

Put the washed and drained rice into a pot, pour the water over, add a pinch of salt and cover the pot. Cook on medium-low heat, (stirring sometimes) until all the water has absorbed.
Now, pour in the milk, stir and cover the pot. Cook on very low heat (stirring now and then) until the rice is tender, and has absorbed the milk. (it takes about 20-30 minutes, depending on the rice you use)
When it's done, remove from the heat and let it cool uncovered
Meanwhile, separate the eggs.
Add sugar, vanilla sugar and butter (at room temperature) to the egg yolks and stir well until you've got a smooth, creamy and fluffy texture. Set aside.
Beat the egg whites until they form soft peaks.
Now, add the egg yolk mixture to the cooled rice, and gently mix them together until well combined.
Add the egg whites and gently fold it into the rice mixture (be careful not to break the airy texture of the egg whites!)
Grate in the zest of half of a lemon and stir gently.
Grease a baking pan (I used a 30 x 30) with butter then dust it with a handful of fine breadcrumbs.
Pour in the rice mixture and bake in the preheated oven, at 180C (360F) for 35- 40 minutes
When the top is nicely golden brown, remove the pan from the oven. 13. Cut the cake into 6 or 8 squares and serve while it's still warm.
Sift some icing sugar over and pour 3-4 tablespoon of apricot jam on top

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