Hungarian Rice Cake

Meal Type

Cuisine

Hungarian Rice Cake

Featured in the Honolulu Star-Advertiser on September 2, 2015.

Line bottom of a 9-inch round cake pan with parchment; coat parchment and sides of pan with 1 tablespoon butter.
Set aside.
Fill a medium pot with salted water.
Bring to a rolling boil.
Add rice; boil for 5 minutes, then drain.
In a large pot, bring water and half-and-half to a simmer.
Add sugar, vanilla seeds remaining butter and lemon zest, whisking until sugar dissolves and seeds are well incorporated.
Add rice and return to a low simmer, stirring occasionally.
Cook until liquid is absorbed, then spread on a rimmed baking sheet and cool.
Preheat oven to 350°F.
Transfer cooled rice to a large bowl.
Add lightly beaten egg yolks to rice and mix well.
Stir in cherries.
Add salt to egg whites and whip to medium peaks; fold into rice mixture.
Transfer mixture into cake pan; bake for about 75 minutes or until cake tester comes out clean.
Let cool; drizzle with honey.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
330 calories, 18 g fat, 11 g saturated fat, 105 mg cholesterol, 100 mg sodium, 35 g carbohydrate, 0 g fiber, 14 g sugar, 6 g protein

Meal Type

Cuisine

Hungarian Rice Cake

Ingredients:

Hungarian Rice Cake

Directions:

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