Rice Grain Cake (Wales)

Sydney Mike's Note:

This recipe comes from the 1983 cookbook, Traditional British Cooking.

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• ¾ cup short-grain rice
• 2 2⁄3; cups all-purpose flour
• ½ teaspoon nutmeg , freshly grated
• 1 teaspoon baking powder
• ¾ cup unsalted butter
• ½ cup granulated sugar
• 4 large eggs , beaten
• 4 tablespoons whole milk

Directions:

1. In a saucepan with 1 1/2 cups of salted water, boil rice until soft & fluffy, but not mushy, then drain well.
2. Preheat oven to 400 degrees F & grease a 9-inch-square baking pan well.
3. In a mixing bowl, whisk together the flour, nutmeg & baking powder, combining well, then rub in the butter until mixture resembles fine breadcrumbs.
4. Gently stir in the rice & sugar, then add the eggs & beat in the milk to make a soft batter.
5. Pour into the prepared baking dish & bake for 1 hour or until firm to the touch.
6. Cool slightly, then cut into 12 bars, about 3" long by 1 1/2" wide, & serve warm.