👩🍳 Instructions:
1. Cook the Rice:
- In a pot, combine the rice, milk, pinch of salt, and butter.
- Cook over medium heat, stirring often, until rice is soft and milk is absorbed (about 20–25 minutes). Let cool.
2. Prepare the Batter:
- Preheat oven to 350°F (175°C). Grease a rectangular or round baking dish.
- In a large bowl, mix egg yolks, sugar, vanilla, and lemon zest until pale and fluffy.
- Add the cooled rice to the egg yolk mixture. Mix well.
- (Optional) Stir in raisins.
3. Whip Egg Whites:
- In a clean bowl, beat egg whites to stiff peaks.
- Gently fold them into the rice mixture in batches to keep it airy.
4. Bake:
- Pour the batter into the greased dish. Smooth the top.
- Bake for 35–40 minutes or until golden and set.
- Let it cool slightly. Dust with powdered sugar.
🍽️ To Serve:
- Slice into squares and serve warm or chilled.
- Traditionally paired with a spoonful of apricot jam or sour cherry compote.
💡 Ashley’s Tip:
This dish is a great way to use up leftover rice too! And if you’re posting this on your blog or Facebook, maybe share a memory of your grandma’s cozy kitchen or how this dessert makes your house smell like love. ❤️
Would you like a version with chocolate or coconut next time? Or a cute printable card for your readers?