Polish Rice Cake Recipes

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GRAMMIE'S POLISH RICE CAKE RECIPE - (4.5/5)



Grammie's Polish rice cake Recipe - (4.5/5) image

Provided by á-39535

Number Of Ingredients 10

2 cups long grain white rice
6 cups skim milk
1 teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
3 eggs
1 cup half-and-half cream
1 teaspoon vanilla extract
1 cup self-rising flour
1/2 cup golden raisins

Steps:

  • 1.Combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. Stir frequently. 2.Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. 3.In large bowl, combine the butter and cream cheese. Cream well with wooden spoon. 4.In another bowl combine eggs, half and half, and vanilla. Add to creamed mixture and blend well. 5.Stir in the cooled rice mixture and mix well. Add the flour and blend well. Stir in the raisins. 6.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.

BIBA'S RICE CAKE



Biba's Rice Cake image

This classic Bolognese dessert, brought to us by chef Biba Caggiano, is made from a batter of slow-cooked Arborio rice and crumbled Amaretti di Saronno cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

4 cups milk
1/2 cup plus 2 1/2 tablespoons granulated sugar
Grated zest of 1 lemon
1 cup Arborio rice
Unsalted butter, for baking pan
2 to 3 tablespoons fine dry breadcrumbs
3 large or 12 small Amaretti di Saronno cookies
3/4 cup plus 3 tablespoons whole blanched almonds
3 large eggs
2 tablespoons amaretto or dark rum
2 large egg whites, room temperature
Confectioners' sugar, for serving

Steps:

  • In a medium saucepan, combine the milk with 1/2 cup granulated sugar and the lemon zest over medium heat, and bring to a boil. Add the rice, reduce heat to medium low, and simmer, uncovered, stirring, until rice is tender and milk has been absorbed, about 40 minutes. During the last few minutes of cooking, stir rice constantly. The rice should have the consistency of a thick porridge. Transfer rice to a large bowl, and cool to room temperature.
  • Preheat the oven to 375 degrees. Butter an 8- or 9-inch round baking pan. Sprinkle the breadcrumbs over the bottom and sides of the pan, then turn the pan upside down and shake out excess crumbs.
  • Place the amaretti and almonds in the bowl of a food processor, and finely chop, but do not pulverize. Add to cooled rice. In a large separate bowl, beat eggs until thick and pale yellow. Add amaretto; mix well. Add to cooled rice mixture; stir to combine.
  • In a medium bowl, beat the egg whites with the remaining 2 1/2 tablespoons sugar until stiff. Fold the egg whites into the rice mixture. Pour the batter into prepared pan, and shake pan lightly to distribute batter evenly.
  • Place pan on the middle rack of the oven, and bake until top of cake is golden brown and a thin knife inserted in the center comes out clean, 30 to 35 minutes. Let cool on a rack to room temperature. (The cake can be prepared up to a day ahead. Let cool, cover, and refrigerate. Bring to room temperature before serving.)
  • Remove cake from pan, and place on a round serving plate. Sprinkle with confectioners' sugar, and serve.

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