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rice cakes with almond

Good, very delicate flavor, slightly sweet, perfect for breakfast or for afternoon tea. A healthy snack for children and ntriente!
Ingredients: 1 liter of milk

250 g of rice from (perfect for desserts!)
150 g of sugar cane
30 g of butter (optional) 150 g of almonds
tritatate
100 g raisins
1 vanilla pod 4 eggs

grated rind of one lemon bio

Put to boil milk, sugar, a pinch of salt and the inside of the vanilla bean. Add rice and cook gently until it has absorbed all the milk but remained slightly al dente. When cooked, add the almonds, raisins, lemon zest and butter if you like. Mix well and let cool completely. When the mixture has cooled, add the yolks, stirring constantly with care and the egg whites until stiff incorporating them gently to the mixture from the bottom up.
static oven to 180 degrees.
not completely fill the molds and bake for half an hour, checking from time cooking time.
are good cold, but lukewarm.
Bon appetit!