1 cup uncooked white rice
1/2 cup uncooked white rice
1/2 cup milk
1/2 cup butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 egg
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/2 teaspoons lemon zest
1 1/2 teaspoons lemon zest
1 cup chopped walnuts
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix rice, milk, butter, sugar, lemon zest, lemon juice, lemon zest, lemon zest, lemon zest, lemon zest and lemon zest. Mix well.
In a large bowl, cream together the white sugar, butter, white rice, sugar mixture and egg. Beat in the lemon zest, lemon juice and lemon zest. Beat in the lemon zest and lemon zest. Stir in the lemon zest and lemon zest. Fold in the walnuts and pecans. Pour batter into prepared pan.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack.
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