Caramelized Rice Cake

Ingredients

• 200 g wheat flour Type 1050
• 90 g whole cane sugar
• 0.5 tsp lemon zest
• 1 pinch salt
• 3 eggs
• 185 g butter
• 400 ml milk (3.5% fat)
• 1 pinch Vanilla powder
• 125 g milk rice

Instructions

1. 1.

   Mix flour with 30 g sugar, lemon zest and salt, sift onto a work surface, make a well in the center, crack one egg into it and scatter 125 g of butter in small pieces around the well. With a knife chop all ingredients into crumbs and quickly knead by hand into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Heat milk with 20 g butter, 30 g sugar and vanilla powder in a pot until boiling, add the rice and simmer gently while stirring occasionally for about 30 minutes until it thickens.

3. 3.

   Roll out the shortcrust dough on a lightly floured surface slightly larger than the pan. Line the baking dish with the dough and lift the edges with your fingers. Prick the base several times with a fork. Separate the remaining eggs, beat the whites to stiff peaks. First fold the yolks into the cooled milk rice, then fold in the meringue. Spread the rice pudding over the shortcrust base and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 45 minutes.

4. 4.

   For a lightly caramelized crust sprinkle the remaining sugar over the cake, dot with small butter pieces, turn on the grill and let the sugar caramelize gently for 3 to 5 minutes. Slice and serve.