Method :
- Boil the rice in salted water for
3 minutes.
- Drain well and gradually add the
milk, stirring well over low heat for 30 minutes until the rice is
very soft and the milk has been absorbed.
- Leave until cold.
- Crumbled the macaroons into small
pieces and add to the rice.
- Beat well and beat in 2 eggs and 2
egg yolks.
- Whisk the remaining egg whites to
stiff peaks and fold into the rice mixture.
- Grease an 8" (20cm) loose based
cake tin generously with the butter and sprinkle the base and sides
with the breadcrumbs.
- Put in the rice mixture.
- Bake at 160C/325F/Gas 3 for 40
minutes.
- Leave in the tin for 10 minutes,
then turn on to a warm serving dish.
- Serve warm with sauce, fruit or
cream.
Note :
An almond flavored 'cake' which makes
an excellent pudding to serve with apricot sauce or soft fruit, or just
with whipped cream.
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