Rice Cake with Orange Zest

Ingredients

• 500 ml milk
• Salt
• 120 g rice pudding
• 60 g sugar
• 1 tsp grated lemon zest
• 1 tbsp Lemon Juice
• 2 tbsp butter
• 3 eggs
• butter (for the pan)
• 1 untreated orange
• 100 g sugar
• 5 tbsp orange juice

Instructions

1. 1.

   Bring the milk with a pinch of salt and the rice to a boil, turn off the heat, cover the rice, let it soak for 30 minutes, then cool.

2. 2.

   Separate the eggs. In a bowl combine yolks, sugar, lemon zest, and lemon juice. Whisk until creamy using an electric hand mixer and fold in the rice pudding. Beat the egg whites stiffly and fold into the mixture. Pour everything into a buttered tart or baking dish. Bake in a preheated oven at 180 °C (convection) for 45 minutes.

3. 3.

   Meanwhile, wash oranges hot, dry them, and use a zester to shave fine strips of peel. Mix sugar and orange juice, bring to a boil, then simmer the zest gently for about 4 minutes, remove, and lay on parchment paper to dry. Let the syrup cool.

4. 4.

   Take the finished rice cake out of the oven, brush with about half of the syrup, and let it cool. Garnish with candied zest before serving.