Lemon Rice Cake

Supplements Direct

250g short grain rice
100g white sugar
150g cottage cheese
250g almond flour
1 ltr of milk
8 No 6 eggs
1 tsp vanilla
15g (1 tbsp) butter
grated peel 3 lemons
pinch of salt
8 individual glass little cake tins plus 2 texas muffins holes ½ full. Spray with cooking spray
 
Cook rice al dente (approx 20 minutes) on low gas mark with the milk, salt and the butter. Check and stir every 5 minutes. Then remove from heat and let cool. In a mixing bowl, whisk together the cottage cheese, half the sugar, vanilla and the lemon peel until smooth. Add the eggs, almond flour and remaining sugar and finally the cold rice mixture. Mix well, pour into little cake tins. Bake at 160° 40 to 50 mins check @ 40 mins until lightly brown