Rice cake

I wrote this recipe for Fabien & Valentina and I thought of sharing it with you. In order to make rice cake, you need:

  • a glass* of rice
  • 3 eggs
  • 50-150 grams of coconut
  • 1/2-1/3 glass of wheat, barley or rye flakes (improvise)
  • 100-150 grams of cottage or riccota cheese
  • 100 grams of sweet cream
  • 100 grams of raisins or other chopped dried fruit (improvise)
  • 50 grams of nuts or seeds (improvise)
  • some amount of sugar or honey to taste
  • some amount of milk
  • some flavourings if you like

*1 glass = a 200 ml glass

Boil the rice, drain it. Put the rice in a bowl, add the eggs; stir. Add the cocnut; stir. Add the cottage/riccota cheese and the sweet cream; stir. Add the raisins, nuts and flakes and then stir and add milk if necessary. The mixture should have the consistency of cottage cheese. You can add the sugar or honey and the flavourings at the end. You shouldn’t put too much sugar or honey if you plan to serve it with jam on top. Get a deep baking tray and some cooking paper (I have the waxed, brown kind). Put the paper in the tray and pour the mixture inside. Bake for at least 40 minutes. Let it rest for another 30 minutes in the oven after you turned off the heat in order to become solid. Cut the desired amount into pieces and serve with some fruit jam on top. My personal favourites are blackcurrant or blueberry jam with whole fruits. Rice cake is particulary good with tea so it’s great to serve it at tea parties.

Feel free to improvise as much as you like.

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