CookEat Recipe
Almond Rice Cake Diamonds
A firm milk-rice cake with ground almonds and tiny candied-citron pieces, chilled overnight and cut into diamonds before a light sugar dusting.
Method
Steps
Step 1
Gather the ingredients: 1 litre whole milk; 200 g rice suitable for milk puddings; 150 g caster sugar; 100 g blanched sweet almonds; 30 g candied citron, cut into very small dice; 3 whole eggs; 5 additional egg yolks; Finely grated zest of 1/2 lemon; A pinch of salt; 10 g butter for the tin; 20 g fine breadcrumbs for the tin; 20 g icing sugar for serving.
Step 2
Grind the almonds finely with two tablespoons taken from the measured caster sugar. Cut the candied citron into very small dice. Put the rice and milk in a heavy saucepan and cook gently, stirring frequently, for about 40–50 minutes until the rice is tender and the mixture very thick, with little free milk.
Step 3
After the rice has cooked, stir in the ground almond mixture, remaining caster sugar, citron, lemon zest and salt. Spread into a shallow dish and cool promptly, stirring occasionally. Refrigerate at 4°C or colder if it is not cool enough to mix with the eggs within 2 hours; do not leave cooked rice standing warm for a prolonged period.
Step 4
Heat the oven to 165°C. Grease a roughly 30 × 25 cm baking tin with the butter and coat with breadcrumbs. Lightly beat the three whole eggs and five additional yolks together, without whipping whites separately. Stir into the cooled rice mixture, spread in the tin and bake for about 40–50 minutes until firm and at least 74°C in the centre.
Step 5
Cool promptly in the shallow tin, refrigerating at 4°C or colder within 2 hours. Cover once cold and keep refrigerated overnight. The following day, cut into small diamond-shaped pieces. Dust with icing sugar only just before serving. Keep refrigerated and eat within 2–3 days of baking.
Cooked it? Rate it.
Cooked 0 times