SOCIAL
Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 10 to 12 servings.
Calories from Fat 9
Calories 71
% Daily Values*
Total Fat 1g 2 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 4mg 0 %
Potassium 61mg  
Total Carbohydrate 14g 5 %
  Dietary Fiber 1g 4 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 1g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 11 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition
  • RICE PUDDING CAKE WITH CHERRY APRICOT COMPOTE

Posted By

FriendsEAT

On May 2, 2007

RICE PUDDING CAKE WITH CHERRY APRICOT COMPOTE

Reference:

Bon Appétit, May 1997

Prep:

Active time: 30 min Start to finish: 40 min

Servings:

Makes 10 to 12 servings.

Ingredients
4 1/2 cups whole milk
1 cup arborio rice or medium-grain rice
Pinch of salt
1 cup sugar
2 tbsps dry breadcrumbs
1/2 cup chopped blanched slivered almonds (about 2 ozs)
1/4 cup chopped candied orange peel
2 tsps (packed) grated lemon peel
1/

Cooking Instructions
Step 1 Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
Step 2 Preheat oven to 325F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
Step 3 Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Step 4 Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.