Boiled rice base
- 600 g rice (jasmine)
- 6 dl water
- the inside of 1 vanilla pod, scraped
- 170 ml milk
- 400 g sugar
- grated peel of 2 lemons
Boil the water with vanilla Add rice and cook, continuously stirring, until it absorbs all the water. Pour the previously boiled milk and cook the rice, continuously stirring, until soft. Take it off from the heat and add sugar and lemon peel. Cover it with a cloth and let it cool.
For a 12-slice Zila cake mould
- 800 g boiled rice base
- grated peel of 1 lemon
- 230 g yolk
- 65 g egg white
- 200 g sugar
- 25 g vanilla sugar
- 160 g butter
- 120 g flour
For a 25-piece square mould
- 550 g boiled rice base
- grated peel of 1 lemon
- 160 g yolk
- 45 g egg white
- 140 g sugar
- 18 g vanilla sugar
- 110 g butter
- 80 g flour
Mix butter with yolk, add rice and the grated lemon peel.
Whip egg white with sugar and vanilla sugar, then gently stir with the rice-mixture. Then gently stir the flour. Place it in a sprayed mould and remove air by a card.
Bake it ready in a preheated oven at 170 °C in 25 minutes. Ice it with breadcrumbs, turn it upside down, and remove the silicon mould until it’s hot.