Rice Cake
Rice Cake
Ingredients
butter: 4 48
flour, rice: 3 48
water: 1 27
egg, chicken: 2
sugar: 4 48
flour, wheat: 1 48
salt, table: 1/4 31
vanilla: 1/2 31
butter: 4 48
flour, rice: 3 48
water: 1 27
egg, chicken: 2
sugar: 4 48
flour, wheat: 1 48
salt, table: 1/4 31
vanilla: 1/2 31
Dish Type: Dessert
Country: United Kingdom
Difficulty: Easy
Cooking Time (minutes): average (30 minutes - 2 hours)
Steps
1. Cream butter or margarine and sugar together in a bowl until light and fluffy.
2. Beat eggs, water, and vanilla essence together and gradually add to creamed mixture, beating after each addition.
3. Fold in rice flour, self-rising flour, and salt.
4. Spread mixture in a 7-inch sandwich tin. Bake in 375 degrees F oven for 30 minutes. Serve cold.
1. Cream butter or margarine and sugar together in a bowl until light and fluffy.
2. Beat eggs, water, and vanilla essence together and gradually add to creamed mixture, beating after each addition.
3. Fold in rice flour, self-rising flour, and salt.
4. Spread mixture in a 7-inch sandwich tin. Bake in 375 degrees F oven for 30 minutes. Serve cold.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines