CookEat Recipe
Small Rice and Candied-Peel Cakes
Individual rice cakes enriched with butter, eggs and rum, with tiny candied-peel pieces, baked in breadcrumb-lined moulds and served warm.
Method
Steps
Step 1
Gather the ingredients: 150 g short-grain white rice; 70 g caster sugar; 40 g butter: 30 g for the rice and 10 g for the moulds; 30 g candied citrus peel, cut into tiny pieces; 800 ml whole milk; 3 eggs, separated; 30 ml rum; A pinch of salt; 20 g fine breadcrumbs for the moulds.
Step 2
Put the rice and milk in a heavy saucepan. Bring gently to a simmer and cook over low heat, stirring often so it does not catch. After about 25–30 minutes, when roughly two-thirds cooked, add the sugar, 30 g butter, salt and finely diced candied peel.
Step 3
Continue cooking and stirring until the rice is very soft and the mixture thick, about 40–50 minutes total depending on the rice. If the pan becomes dry before the grains soften, add a little hot water rather than letting it scorch. Transfer to a shallow bowl and cool promptly, stirring over cold water if useful. Do not leave cooked rice standing warm for hours.
Step 4
Heat the oven to 170°C. Butter 12–14 small brioche moulds, about 90–110 ml capacity, with the reserved butter and dust with breadcrumbs. Stir the rum and three yolks into the cold rice mixture. Whisk the three whites to firm peaks and fold them in last.
Step 5
Fill the prepared moulds, leaving a little room for expansion, and bake for about 25–35 minutes until lightly golden, firm enough to unmould and at least 74°C in a representative centre. Let settle for about 5 minutes, loosen carefully and serve warm. Do not add an icing-sugar coating to this version. Cool any leftovers promptly in shallow portions, refrigerate at 4°C or colder within 2 hours and use within 2–3 days, or freeze.
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