Rice Pudding Cake

Products Used

Ingredients

In a saucepan bring milk and first listed sugar to a boil. Add rice and salt, cover with a lid and cook on low heat to obtain a very light simmer. Cook until rice is tender, and milk has been absorbed by rice, about 30 minutes.
Remove from heat and transfer to a bowl large enough to hold all ingredients. Cover with plastic food wrap and set aside until lukewarm.
Add 1/2 cup (second listed) sugar to lukewarm rice and stir until no lumps remain. Set oven to 350°F.
Cut butter into slices and melt on low heat until barely melted.
Brush a thin coat of butter on sides and bottom of a 9-inch diameter spring form pan.
Stir remaining butter into rice mixture and stir smooth. Add lemon zest, lemon juice, Rum, and vanilla extract.
Separate eggs ensuring no yolk traces enter egg whites.
To rice mixture, add yolks one at a time and stir in between.
In a clean bowl whip egg whites and 2 tablespoons sugar to soft-medium peaks. Gently fold in whipped egg whites in 3 increments to above.
Transfer to pan and bake until center of cake bounces back when gently pressed with a finger, about 42-47 minutes.
For mango sauce peel mangoes and place in blender with sugar. Blend until smooth.
Serve cooled rice pudding cake with mango sauce and fruit.

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