Rice Pudding Cake
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 ½ cups milk
- 1 unwaxed lemon (juice and finely grated zest)
- 1 unwaxed Orange (juice and finely grated zest)
- 0.333 cup sugar
- 1 pinch salt
- ½ cup short grain rice
- ½ cup Dark chocolate (70% cocoa solids, chopped)
- 4 eggs (separated)
- 1 ripe Mango (peeled and diced)
- 1 cup Shredded coconut
- powdered sugar (for dusting)
- To serve
- diced Mangoes
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 großer Plate, 1 Small knife, 1 Tablespoon, 1 große Skillet, 1 Slotted spatula, 1 Peeler, 1 Pot mit Deckel, 1 Box grater, 4 längere Wooden skewers, 1 Casserole dish, 1 Measuring cups, 1 Small pot, 1 Potato masher, 1 Whisk, 1 Paper towel, 1 Wooden spoon
Preparation steps
1.
Heat the milk with the lemon and orange zests, sugar and salt in a pan and bring to to a boil. Sprinkle in the rice and cook gently, stirring occasionally for about 30 minutes until thickened. Remove from the heat.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and cool.
3.
Beat the egg yolks into the rice mixture. Stir in the diced mango, citrus juices and coconut.
4.
Whisk the egg whites with a pinch of salt until stiff and gradually fold into the rice mixture.
5.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a square baking tin or dish.
6.
Spoon 1/4 of the rice mixture into the baking dish. Top with the chocolate mixture.
7.
Spread the remaining rice mixture on top and bake for about 30 minutes until firm. Cool in the tin. Sift a little icing sugar over the top. Cut into squares and serve with diced mango.
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