- rice - 1 cup (250 g)
- milk - 2 cups (500 g)
- butter - 2 tbsp
- eggs - 4
- powdered sugar - 1 cup
- lemon zest
- white chocolate - 3.5 oz (100 g)
Wash the rice well and put it to boil with a little water. Once it swells, pour in the milk and boil until ready. Let it cool.
Beat the butter and sugar into a fluffy cream, add the rice, flavor with the lemon zest and stir with the egg whites that have been beaten to snow.
Mix slightly and distribute the blend in layers in a cake form. Between 2 of the layers, sprinkle with grated white chocolate. Bake the rice cake in a moderate oven.