Crème de Riz Torte

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Makes 8 servings



  1. Soak raisins in liqueur one hour.
  2. Combine rice, sugar, salt, milk, cream, raisins and liqueur in 2- to 3-quart saucepan.
  3. Cook over medium heat until thick and creamy, stirring frequently.
  4. Remove from heat; whisk in egg yolks, butter and vanilla.
  5. Turn into tart shell; set aside.
  6. Beat egg whites and cream of tartar in small bowl until frothy.
  7. Gradually add sugar, beating continuously, until stiff peaks form.
  8. Using pastry bag, decorate top of hot pudding with meringue; sprinkle meringue with almonds.
  9. Bake at 400°F for 3 to 5 minutes or until meringue is lightly browned.