How to make
Pour the milk into a pot. Add the washed rice and boil it over low heat until the rice absorbs the liquid completely.
Remove the pan from the heat and flavor with vanilla. Cut the peeled pears into small pieces.
Put them in a pot, cover it with water and boil it for 10 minutes. Remove the pot from the heat and pour out the liquid. Leave them to cool.
Finely chop the almonds and chocolate.
Separate the egg whites from the yolks. Beat the egg whites into a froth with a pinch of salt for 5 minutes. Beat the egg yolks for 5 minutes with 2.8 oz (80 g) of sugar. Pour the beaten egg yolks over the cooked rice, add the egg whites in portions.
Homogenize the products well. Line a 9″ (22 cm) cake tin with a piece of baking paper. Grease it lightly. Pour the rice over it, flatten it and sprinkle it with pieces of pears, almonds and chocolate.
Cover with rice and sprinkle again with pears, almonds and chocolate on top and keep on doing that until you run out of products.
Bake the pear cake at 340°F (170°C) in a preheated oven with a fan for 35-40 minutes.
Remove the cake tin from the oven, wait 20 minutes and then release the cake.
Cool it on a wire rack before cutting the rice cake with pears, white chocolate and almonds!
Enjoy!
