Dessert Recipes Rice Cakes

My rice cake was created for extreme need for a gentle, undemanding good and lightweight for dinner with friends.

It was about 16.00 and time was pressing, so in haste I open the pantry and what do I see? Little and nothing, especially for a cake.

So in desperation I see thing? I see a nice package of intact rice, sugar, milk and little else and I say: "... but there will be also a rice cake? "then what I needed, it was just a quick recipe for a rice cake super fast! Here's how my cross between a rice cake and a pudding, really very interesting!

The rice cake brings about 180 calories per portion and I served with slices of very ripe peach, cut into slices for decoration, but also by itself is nothing short of perfect!
What you need for a rice cake for 10 people.

125 g caster sugar
60 ml of water
800 ml of skimmed milk
200 g of Arborio rice
125 g brown sugar
rind of 2 lemons
coriander
3 eggs
1 vanilla pod
1 pinch of salt

Preparation

To prepare the rice cake as first thing you gotta take a round or square Cake Pan and foderarla with baking paper. In a small frying pan with tall mixes together the sugar and water and cook over medium heat, stirring occasionally, until sugar is completely dissolved. Raise the heat and boil without stirring, just until the syrup has an amber color.
Remove the Pan from the heat immediately and pour the syrup in the bottom of baking pan lined with wax paper and let cool.

Meanwhile, I turn on the oven to maximum and then boil the rice in a saucepan with the sugar, the milk, the lemon zest, coriander and salt. Stirring constantly, Cook for 10 minutes, then add the lemon zest.

Remove the Pan from the heat and let it rest. In a bowl whisk the eggs and vanilla and add them to the rice mixture, blend everything together and pour the mixture into the rice cake. Cook the rice cake for about 35-40 minutes, until the top begins to become Brown.

Once cooked, flip the cake cooled slightly on a plate, using a thin knife around the edges of the pan to help you.