Rice Pastries

Ingredients

• 150 g rice
• 70 g sugar
• 30 g butter
• 30 g candied peel
• 8 dl milk
• 3 eggs
• 2 spoonfuls rum
• 1 pinch salt

Instructions

1. Cook rice fully in the milk, stirring; at two-thirds done add sugar, butter, salt and candied peel.
2. When cold add rum, then yolks, then beaten whites.
3. Fill greased, crumb-dusted brioche moulds and bake in a Dutch oven; best served warm (12-14 pieces).