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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 60 MIN SERVINGS: 12 COST: LOW
3/4 CUP RICE, SMALL GRAIN, NOT PARBOILED
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6 CUPS MILK
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1 CUP HEAVY CREAM
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3/4 CUP SUGAR
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2 EGGS
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1 LEMON ZEST
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SPRING FORM PAN WITH PARCHMENT OR BAKING PAPER AND BUTTERED
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RECIPE
HEAT OVEN AT 350°F
1) Press a little more then half of Pasta Frolla on the bottom of the pan, prick with fork. Put the remainder Pasta Frolla in refrigerator. Bake about 20 minutes or until golden.
Start the rice. |
Take the pan out of the oven and let cool. Press the remainder Pasta Frolla or as much needed on the sides of the spring form pan (arrive to the top).
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In a large sauce pan, cook rice and milk on medium heat until the rice is tender. Take off stove.
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In medium bowl beat together the eggs, sugar and lemon zest.
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Add the heavy cream.
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Add the egg mixture in with the rice.
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Pour the rice mixture in the spring form pan.
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Bake at 350°F for about 30 minutes.
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Serve warm or cold, sprinkle some powder sugar before serving.