Kumquat & Rice Cake

150 g short grain rice
700 ml milk
175 g sugar
2 clementines
1 bag vanilla sugar
50 g butter
10 kumquats
a piece of cinnamon stick
2 cloves
a pinch of salt

Boil milk with clementine peel, cloves and cinnamon and let rest for 2 hours. Wash kumquats in a water with some baking soda added. Dice clementines. Strain milk and discard the spices and boil it again. Add salt, 75 g sugar, vanilla sugar and rice and cook until rice soaks up almost whole milk. Remove from heat and stir in 40 g butter and clementine pieces.

Wait for everything to cool and add beaten eggs. Slice kumquats. Spread the remaining butter and then sugar over the 24Ø pan, pour 1 Tbsp water and put on top of electric burner to caramelize. Spread slices of kumquat on top of caramelized sugar and then pour the rice mixture. Bake in a preheated oven on 180° for about 30 minutes. As soon as you take it out of the oven turn cake out onto a platter.

Note: This is a recipe from Sale & Pepe magazine, November 2008 issue and my entry for the Holiday Herb Blogging hosted by Haalo from Cook (almost) Anything at Least Once.

Recept na srpskom.