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Rice cake stuffed with apricots

ingredients

servings

10

Rice

150 grams

Apricots

8 unit

White sugar

120 grams

Lemons

1 unit

Soy drink

450 grams

Water

250 grams

Eggs

2 unit

Iodized salt

1 pinch

Icing sugar

to taste

Desserts from Italy

Rice cake stuffed with apricots

Rice cake stuffed with apricots

vegetarian with eggs

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice cake stuffed with apricots

A creamy cake of rice without flour and lactose, stuffed with a mixture of apricots ... easy, healthy and very good!

Rice cake stuffed with apricots step 1

step 1

Grate in a saucepan the milk, water, salt and peel of half a lemon, not grated. Bring to a boil and bake the rice for half an hour until it absorbs all the liquid.

Rice cake stuffed with apricots step 2

step 2

Transfer it to a bowl, add 80g of sugar, remove the lemon zest and let it cool.

Rice cake stuffed with apricots step 3

step 3

If you like a creamy cake or if you use a type of rice that is too much to your tooth you can whip some rice with a dive mixer, I left the whole rice because I like to hear it.

Rice cake stuffed with apricots step 4

step 4

In the meantime cut the apricots and cook them in a frying pan with the remaining sugar and the juice of half a lemon for 5/10 minutes until they become nice and soft caramels.

Rice cake stuffed with apricots step 5

step 5

Then embed yolks and snowdrifts into the rice. Cover the oven paper with a 22cm cake, put half the rice mixture, cover it with the apricots, and finish with the remaining rice.

Rice cake stuffed with apricots step 6

step 6

Cook the sweet in a hot oven at 180 degrees for 45/50 minutes, until the surface is beautifully colored. You can prepare it with the fruit you like

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