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Thai Rice Cake
Serves 8-10

1 1/4 cups Thai fragrant or Jasmine rice
4 1/2 cups milk
3/4 cup superfine sugar
6 cardamom pods, crushed open
2 bay leaves
1 1/4 cups whipping cream
6 eggs, separated

1 1/4 cups heavy cram
7 ounce cream cheese
1 tsp vanilla extract
grated rind of 1 lemon
1 1/2 ounces superfine sugar
soft berry fruits (such as strawberries, raspberries, currants) and
sliced star or kiwi fruits, to decorate

Grease and line a deep 10 inch round cake pan. Boil the rice in
salted water for 3 minutes then drain. Return the rice to the pan
with the milk, sugar, cardamom and bay leaves. Bring to a boil,
then lower the heat and simmer the mixture for 20 minutes, stirring
it occasionally. Allow the mixture to cool, then remove the bay
leaves and any cardamom husks. Turn the mixture into a bowl. Beat
in the cream and then the egg yolks.

Preheat the oven to 350 F. Whisk the egg whites until they are
softly stiff and fold into the rice mixture. Spoon into the prepared
pan and bake for 45-50 minutes until risen and golden brown. The
center should be slightly wobbly -- it will firm up as it cools.
Chill overnight in the pan. Turn out on to a serving plate. Whip
the heavy cream until stiff then mix in the cream cheese, vanilla,
lemon rind, and sugar. Cover the top and sides of the cake with
the cream. Decorate with soft berries and sliced star or kiwi
fruits.

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