Hungarian Raisin Rice Cake

Wash rice and put in a 4 quart pan. Add just enough water to cover. Bring to a boil and drain. Add milk and cook rice until done, stirring often to keep from sticking. Cream butter and sugar well. Beat egg yolks until thick and lemon colored. Add these to the warm rice with the lemon rind and raisins, blending well. Fold in stiffly beaten egg whites. Put into a well buttered 10 inch tube pan, which has been dusted with farina. Bake at 350 degrees for about 50 minutes or until set. Cool. Loosen with knife and invert over a flat plate. Sprinkle with powdered sugar.

Note from Mary Ann (Maadhatter):

I made this recipe for Easter (with a couple changes), and it turned out great! Even my Dad thinks it was very close to my Grandma's Slovakian rice loaf, she made only at Easter, except I put in lots and lots of cinnamon, and Grandma just did one little sprinkle (I doubled the recipe, made it in loaf pans and I left out the lemon, and added cinnamon, as I knew for sure my Grandma did not lemon and did use cinnamon, albeit a very conservative amount!!! Next time, in the near future, when I make it, I will also have to cut down the amount of butter as it was quite greasy, and would hold together better with less. Also, my Dad said he does remember Grandma always put wax paper in the loaf pan before cooking it, so it would not stick to the pans.)

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