Aachen Rice Patties

A simple but delicious cake recipe:

(*) Measured for two cake pans of 20 cm ø.

First the filling: rinse the long grain rice in a sieve and drain well.

drain well. Next, place in a saucepan with milk and salt and cook at a moderate temperature for

temperature for 25 minutes.

Later the yeast dough: put the flour through a sieve into a sufficiently large bowl, press a bulge in the middle.

in the middle of the bowl. Stir the yeast with salt, sugar and a little bit of lukewarm milk, pour into the bulge and stir with a little flour to form a small dough. Leave to rest for about 20 minutes.

Add all the remaining ingredients and knead well together. Dust the dough with flour and let rise for another 20 min.

Grease cake pans and dust with flour. Roll out the dough, put it into the form and pull it up to the edge. Beat the egg whites until stiff and fold into the cold rice mixture. Pour the ready filling into the cake form.

Bake the rice cake in the oven at 220 degrees for 40 minutes until the top is lightly browned.

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