Here's the recipe for the sweet rice torte I found. It's out of the book With the Grain.

RICE TORTE

2 quarts milk
1-3/4 cups sugar
3/4 cup long grain rice, preferably basmati, well washed
Grated peel of 2 lemons
7 eggs
1 cup chopped pecans
1 cup chopped prunes, candied citron, or sundried mangoes
Butter
1/2 cup bread crumbs or cracker meal, approximately

1. Bring the milk to a boil in a 6-quart pot. When it foams, add sugar, reduce the heat, and let simmer. Add the rice and lemon peel. Continue simmering until the milk has been almost completely absorbed. Stir from time to time to prevent sticking and lower the heat a bit if necessary. By the end, the rice should be fairly soft.

2. Remove from heat and let cool.

3. Stir in the eggs, one by one, beating vigorously. Then work in the pecans and chopped prunes, candied citron, or sun-dried mangoes.

4. Preheat the oven to 400 degrees.

5. Grease a Bundt pan or ring mold with butter. Then dust with the bread crumbs or cracker meal. Fill with the rice mixture and bake for 45 minutes to 1 hour. The cake is done when the surface has browned, the sides have pulled away from the pan, and the cake is springy to the touch.

6. Let cool on a rack. Unmold onto a serving dish.


;0) laa