HNG: Rice Squares
Source of Recipe
"The Paprikas Weiss Hungarian Cookbook", by Edward Weiss and Ruth Buchan
Rice Squares
-(Rizs koch)
5 cups milk
1 cup heavy cream
1 1/2 cups long-grain rice -- uncooked
1/4 teaspoon salt
4 egg yolks
1/2 cup sugar
1 teaspoon vanilla extract
rind (grated) -- of 1
-- lemon
6 tablespoons butter -- melted
1/3 cup confectioners' sugar -- sifted
1 cup fruit preserves
UTENTSILS:
3 quart heavy saucepan
--(with lid)
electric mixer
baking sheet -- buttered
Pour the milk and cream into the saucepan and bring to boiling point. Add the rice and salt. Cover and cook over low heat for 30 minutes, or until the rice is tender and has absorbed all the milk and cream. Remove from the heat.
Preheat the oven to 400 degrees F.
Using an electric mixer, beat together the egg yolks and sugar until they are very thick. Stir in the vanilla extract, lemon rind, and butter and fold these ingredients into the rice. Spread the rice on the buttered baking sheet. Bake in the preheated oven for 25 minutes until the surface is golden brown. Leave to stand for 10 minutes.
Cut the rice into 2-inch squares and dust with sifted confectioners' sugar. Serve on the same day with a spoonful of fruit preserves, or Wine Sauce. (See separate
recipe under dessert sauces category.)
Makes 30 to 36 pieces.
Source: "The Paprikas Weiss Hungarian Cookbook", by Edward Weiss and Ruth Buchan
Categories: Desserts, Hungarian
Recipe typed for you by Judi Mae Phelps.
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