Lunch
Polish Rice Cake
A dense, mildly sweet rice cake made with cooked rice, eggs, and sugar—an old-world dessert or breakfast treat.
Ingredients:
- 2 cups long grain white rice 6 cups skim milk
- 1 teaspoon salt
- 1 cup butter
- 1 (8 ounce) package cream cheese
- 3 eggs
- 1 cup half-and-half cream 1 teaspoon vanilla extract 1 cup self-rising flour
- 1/2 cup golden raisins
Directions:
- Combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. Stir frequently.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- In large bowl, combine the butter and cream cheese. Cream well with wooden spoon.
- In another bowl combine eggs, half and half, and vanilla. Add to creamed mixture and blend well.
- Stir in the cooled rice mixture and mix well. Add the flour and blend well. Stir in the raisins.
- Pour batter into the prepared pan, pat top to avoid any air bubbles. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cake stand for one hour before turning out of pan.