Gluten Free - Easy and Quick

This is such a delicious and light desert. You can serve it just with powder sugar & or sugar & jelly. My favorite is apricot preserve or jelly. It’s fast and easy to make!

Ingredients:

• 1 cup of rice

• 1 lemon zest

• liquid vanilla or vanilla stick

• vanilla sugar

• 6 eggs

• 1 cube of butter

• bread crumbs - plain (if you are preparing a GF recipe select a GF Bread crumb brand)

• powder sugar

• apricot jelly or preserve

Instructions:

• Put a spoonful oil in a pot and heat it

• add in the cup of rice and brown it slightly

• add in 2 cups of milk and lower the heat - you want to cook the rice until soft in the milk so you will need to stir it every few minutes to make sure the milk does not burn. If you see the rice needs more fluid you can add a little more milk or water

• in the meantime get two bowls ready and crack the eggs and separate the yellow part from the white portion

• Add in 1 bag of vanilla sugar (if you can’t find it no need to worry about this portion)

• Add in 2-3 tablespoons of powder sugar and mix it very smooth

• add in 1 lemon zest

• add in 1/2 of a vanilla stick cut up in small pieces or 1 teaspoon of vanilla liquid - mix this together

• prepare your cookie pan (should be about 2 inches deep) - base it with a butter stick and then lightly add a very thin layer of breadcrumbs

• Once the rice is cooked mix in the egg yolk mix with the rice and poor it into the baking pan

• in a separate bowl whisk the white part of the eggs until it’s hard and then evenly poor it on the top of the rice

• Preheat oven to 350 and bake this for about 40 minutes. Check on it, when the top is golden brownish that’s a good indication it’s done.

• Cut it into squares and serve it with powder sugar on top and apricot jelly on the side!

Bon Appetit! Enjoy!