Crème de Riz Torte

Description

Makes 8 servings

Ingredients

• ¼ cup raisins
• 3 tablespoons almond-flavored liqueur
• 2 cups cooked rice
• ¼ cup sugar
• ⅛ teaspoon salt
• 1 cup milk
• 1 cup heavy cream
• 2 egg yolks, beaten
• 1 tablespoon butter or margarine
• 1 teaspoon vanilla extract
• 1 x 9-inch tart or pastry shell, baked
• 2 egg whites
• ¼ teaspoon cream of tartar
• ¼ cup sugar
• ¼ cup toasted sliced almonds

Procedures

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.