1/2 cup of rice (100 g)
2 cups of water (480 ml)
3 tablespoons of wheat flour
1/2 cup of almonds (90 g)
2 pinches of salt
1/4 cup of butter (50 g)
4 eggs
3 tablespoons of grated lemon peel
1/3 cup of lemon juice (80 ml)
1 cup of evaporated milk (240 ml)
5 egg whites
1/3 cup of toasted almonds (35 g)
1/2 cup of rice (100 g)
2 cups of water (480 ml)
3 tablespoons of wheat flour
1/2 cup of almonds (90 g)
2 pinches of salt
1/4 cup of butter (50 g)
4 eggs
3 tablespoons of grated lemon peel
1/3 cup of lemon juice (80 ml)
1 cup of evaporated milk (240 ml)
5 egg whites
1/3 cup of toasted almonds (35 g)
Preheat the oven to 180°C (medium)
In a medium saucepan, cook the rice and water over medium heat until the rice is cooked but still firm (about 15 minutes). Reserve
In a blender, blend the flour with the almonds, 1 pinch of salt, and butter until smooth
Add the eggs one at a time, blending well after each addition
Turn off the blender, add the lemon peel, lemon juice, evaporated milk, and cooked rice
Blend well. Reserve
In another blender bowl, whip the egg whites with the remaining salt until stiff peaks form
Fold into the rice mixture gently
Place in an ungreased 9x13 inch baking dish and top with toasted almonds
Bake in a preheated oven at 180°C (medium) for about 35 minutes or until firm
Allow to cool completely before serving in the same dish
Serve 252 calories per serving.
