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Rice and Walnut Cake

Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  1 Hour 10 Minutes
  Makes 10 servings
4 1/4 cups milk
1 cup granulated sugar
1 1/2 cups medium-or short-grain rice
3 tablespoons butter, softened
3 eggs, beaten
1 teaspoon vanilla extract
1 1/4 cups finely chopped walnuts
Grated zest of 1 lemon
1/2 cup chopped mixed candied fruit or fruit peel
Sifted confectioners' sugar, for dusting
In a large saucepan over medium-high heat, combine the milk and sugar. Bring to a boil, stirring to dissolve the sugar. Stir in the rice and cook, stirring from time to time, until the rice is tender and has absorbed almost all of the milk, 20 to 25 minutes. Set aside to cool to room temperature.

Preheat the oven to 400 degrees F. Generously butter a 10-inch-wide baking dish or cake pan.

Stir the butter into the rice mixture and mix well. Add the eggs, vanilla, walnuts, lemon zest, and candied fruit or fruit peel and mix well until thoroughly combined.

Spoon the mixture into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until lightly browned on top and a toothpick inserted in the center comes out clean.

Cool the cake in the pan on a rack. Unmold and serve, sprinkled with the confectioners’ sugar.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 436
Fat. Total: 16g
Fiber: 1g
Carbohydrates, Total: 64g
Sodium: 73mg
% Cal. from Fat: 33%
Cholesterol: 81mg
Protein: 10g
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