Rice Pudding Cake

• 5 large eggs,
• 1/2 cup raisins
• Boiling water
• 1 cup uncooked long grain rice
• Water
• 4 cups milk
• 3/4 cup butter, softened
• 1 cup sugar
• 2 tablespoons grated orange zest
• 2 tablespoons graham cracker crumbs
• Confectioners' sugar

1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. In a large saucepan, cover rice with water; bring to a boil. Drain the liquid; add milk to rice. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender; set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Add the rice mixture, raisins and orange zest. Beat egg whites until stiff; fold into batter. Spoon into a greased 10-in. tube pan. Sprinkle with crumbs.
4. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely, about 1 hour.
5. Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar. Serve warm or chilled.

eggs, raisins, boiling water, long grain rice, water, milk, butter, sugar, orange zest, graham cracker crumbs, confectioners

Taken from www.tasteofhome.com/recipes/rice-pudding-cake/ (may not work)