Rice Pudding Cake (Austrian Reisauflauf)

Reisauflauf is a cross between a rice pudding and rice cake. It is traditionally made with either rum/raisins or kirsch/cherries and is often accompanied by a vanilla sauce.

4 cups whole milk (1 L)
½ tsp. sea salt
1 stick cinnamon
rice (200 g)
¾ cup raisins or cherries
2 Tbsp. rum or Kirsch
3 large eggs, separated
unsalted butter, softened (75 g)
sugar (30 g)
1 tsp. baking powder
1 tsp. pure vanilla extract
1 tsp. lemon peel, freshly grated

Topping:
butter, cold, cut into pieces (75 g)
½ cup breadcrumbs

Bring the milk, salt, and cinnamon stick to a light boil. Add the rice, bring down to a simmer, and cover for 40 minutes.

Remove from the heat, remove the cinnamon stick, add the raisins, and let cool to room temperature.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a round, deep casserole dish.

Beat the egg whites to a stiff peak.

In another bowl, cream the butter with the sugar, lemon peel, baking powder and vanilla. Add the cooled rice mixture and fold over to mix thoroughly. Fold in the egg whites, being careful not to over mix.

Pour mixture into prepared casserole dish. Top with breadcrumbs and butter pieces.

Bake for approximately 40 minutes.

Serve with a vanilla sauce or custard.

Makes 4-6 servings.