Post by Kathy on Jan 23, 2010 9:30:50 GMT -5
This is about half way between a thick rice pudding & a cake.
It's 100% delicious.
Polish Rice Cake
INGREDIENTS
2 cups long grain white rice
6 cups skim milk
1 teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese(not low fat)
3 eggs
1 cup sugar
1 cup half-and-half cream
1 teaspoon vanilla extract
1 cup self-rising flour
½ cup raisins(optional)
DIRECTIONS
Combine rice, milk and salt in a saucepan and cook slowly until
liquid is absorbed. Stir frequently.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour
one 9x13 inch baking pan.
In large bowl, combine the butter, sugar and cream cheese.
Cream well with wooden spoon.
In another bowl combine eggs, half and half, and vanilla.
Add tocreamed mixture and blend well.
Stir in the cooled rice mixture and mix well.
Add the flour and blend well.
Stir in the raisins if using.
Pour batter into the prepared pan, pat top to avoid any air
bubbles.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Let cake stand for one hour before turning out of pan.
**I don’t turn it out, instead cutting into serving size pieces right in the pan.
It's 100% delicious.
Polish Rice Cake
INGREDIENTS
2 cups long grain white rice
6 cups skim milk
1 teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese(not low fat)
3 eggs
1 cup sugar
1 cup half-and-half cream
1 teaspoon vanilla extract
1 cup self-rising flour
½ cup raisins(optional)
DIRECTIONS
Combine rice, milk and salt in a saucepan and cook slowly until
liquid is absorbed. Stir frequently.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour
one 9x13 inch baking pan.
In large bowl, combine the butter, sugar and cream cheese.
Cream well with wooden spoon.
In another bowl combine eggs, half and half, and vanilla.
Add tocreamed mixture and blend well.
Stir in the cooled rice mixture and mix well.
Add the flour and blend well.
Stir in the raisins if using.
Pour batter into the prepared pan, pat top to avoid any air
bubbles.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Let cake stand for one hour before turning out of pan.
**I don’t turn it out, instead cutting into serving size pieces right in the pan.
