Glazed Rice Tart (tarte De Riz)

Total Time: 2 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 1/2-2 cups almonds, whole, blanched
• 1 cup long-grain rice
• 1 quart milk (4 cups)
• 6 tablespoons sugar
• 1/4 teaspoon salt
• 2 eggs, separated
• 1 1/2 teaspoons vanilla
• 1/2 cup blanched almond, finely chopped
• 3/4 cup apricot jam, pressed through a sieve
• 2 tablespoons kirsch liqueur
• whipping cream (garnish)
• sugar, to taste, for sweetening whipped cream

Recipe

• 1 spread whole almonds in a shallow pan and toast in a 350f degree oven for about 8 minutes or until lightly browned. set aside.
• 2 place rice in a bowl, add water to cover, and let stand for 1 hour. drain well.
• 3 in a 2 to 3-quart pan, combine rice, milk, 3 tablespoons of the sugar, and salt; bring to a boil, stirring, over medium heat. cover, reduce heat to very low, and cook until rice is tender to bite (about 15 minutes); remove from heat. beat egg yolks with some of the rice mixture and return all to the pan. stir in the 1-1/2 teaspoons vanilla and set aside.
• 4 in a bowl, beat egg whites, until soft, moist peaks form. gradually beat in 3 tablespoons of the sugar and continue beating until mixture is stiff and glossy. fold egg mixture and chopped almonds into rice. pour into a greased and lightly floured 10 or 11-inch quiche dish or other shallow baking dish with a 6 to 8-cup capacity; spread evenly.
• 5 bake in a 350f degree oven for 20 to 25 minutes or until custard is set and top is lightly browned. remove custard from oven. in a small bowl, stir together jam and kirsch. spread mixture over custard. refrigerate for at least 4 hours or until next day.
• 6 to serve, whip cream, adding sugar to taste. with a pastry bag and star tip, pipe whipped cream around edge of tart (or spoon cream around edge in swirls to form a ring); arrange almonds in a ring atop apricot glaze. cut into wedges.