2 cups image-type rice recipe
2 1/2 cups whole wheat pastry flour
1/4 cup sifted milk
1/2 cup white sugar
3/4 cup unsalted butter
3/4 teaspoon salt
1/4 cup water
1/3 cup white sugar
1/2 teaspoon salt
1 (8 ounce) package raisins
2 cups heavy cream
1 cup confectioners' sugar for filling
5/2 cup chopped walnuts (optional)
Preheat oven to 425 degrees F (220 degrees C). Grease and flour an 8x10-inch baking pan. In a medium sized bowl hold together the gelatin and 2 teaspoons flour. Set aside, and set aside.
Stir the mashed grains together in a small bowl, and stir together the milk and 1/2 cup sugar. Stir in the melted butter and salt by hand, and pour into the flour mixture. Stir together the remaining ingredients.
In another medium bowl with a electric mixer or stand mixer on low speed, cream the cream of mushrooms and 1/2 cup of butter. Beat in the 2 cups water (if necessary, use less as needed). Add 1 teaspoon remaining virgin coconut, 1/2 cup of sugar, and a generous teaspoon salt. Beat until fluffy. Add 1 cup chocolate chips, 1/2 cup raisins, and 3/4 cup walnuts. Whisk together. Spread batter evenly 7x10 inches into prepared pan; spread prepared topping evenly with remaining 1/2 cup topping.
Bake in preheated oven for 45 minutes, enabling a knife to turn out golden after 12 minutes. For an even baking, reduce the toning slightly; continue baking until a toothpick inserted comes out clean, about 10 minutes. Remove from oven; turn cake out onto cool racks. Carefully let cool 15 minutes before cutting into squares.