Sorry it seems like forever since I last updated. I've been super busy! At least things have slowed down quite a bit and I can now update regularly again. I hope. Anyways, to get things back to running in a fairly normal fashion, I will share with you a recipe that I adore like it's nobody's buisness. This is a delightful recipe that I aquired over in Europe a few years back for Polish style rice cakes. I hope you enjoy them as much as I do!
Ingredients
- 2 cups of white rice, preferable long grain, but if all you have is short grain that will work as well.
- 6 cups of milk, I prefer soy milk, but you can also use regular milk
- 1 teaspoon of sea salt
- 1 cup of butter. It has to be real butter! The fake stuff doesn't work on this recipe because it will not cook right.
- 8 ounces of
- 3 eggs
- 1 cup of half-and-half
- 1 teaspoon of vanilla extract. Not immitation! The recipe tasts funny if you use the immitation vanilla
- 1 cup of self rising flour
- 1/2 cup of raisins. You can leave these out or substitute them for another small dried fruit like cranberries if you like
- Preheat your oven to 350 degrees F
- Grease a 9"x13" glass baking pan
- In a saucepan; mix rice, milk, and salt
- Stir frequently and cook until all the liquid is absorbed by the rice
- Remove from heat
- In a large mixing bowl cream the butter and Neufchâtel cheese
- In a seperate bowl mix eggs, vanilla, and half-and-half
- Stir egg mixture into the cream mixture making sure to mix well
- Add in the rice and mix well
- Mix flour in making sure that it is well blended
- If raisins or dried fruit is being used stir them in
- Pour batter into the baking pan
- Make sure that you get as many of the air bubbles out as you can. An easy way to do this is to pour half in and then pat the top with a large wooden spoon and repeate with the other half of the batter
- Bake for 1 hour
- After taking it out of the oven let it set for at least one hour before serving
