Rice cake

Ingredients:

• 250 gr. rice
• 200 ml of water
• 800 ml milk
• 200 ml cooking cream
• 1 vanilla
• 80 gr. sugar
• grated lemon peel
• 50 g butter
• 1 vanilla pudding or 40 g of cornstarch
• 5 eggs
• 50 g raisins (optional)

Preparation:

Boil the rice over low heat to simmer. Add the milk, the cooking cream and sugar and simmer over low heat for about 20-30 minutes and stir occasionally.

Allow to cool down. Preheat the oven to 200 C.

Add the pudding to the rice, stir and add 5 egg yolks while gently stirring with a wooden spoon. Add the softened butter. Whisk the egg whites with a mixer into a solid whipped cream and slowly put them into the rice while stirring. Add raisins if desired. The cooled cake is cut into pieces and sprinkled with powdered sugar and, if desired, apricot jam.