An old Polish recipe made with cream cheese and rice.
Polish Rice Cake
- 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
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 9×13 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.
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