As the name suggests, this dish is a milk-based dessert relying on creamy components and the rice to thicken
it up to the desired consistency. The milk elements in the dish add protein, fats, and carbohydrates (along with
the rice). Traditionally this dish is made with sugar instead of condensed milk but the amount of sugar in this dish is lower than other traditional recipes, although still a decadent treat. The nuts and raisins add protein, fats, natural sweetness, and fibre.
Preheat the oven to 180C. Grease a 24cm ring cake tin well.
Place the milk, vanilla pod, lemon zest and sugar in a large pot and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.
In a bowl, whisk the egg yolks and orange juice until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour.
Unmould when cool and serve cool or cold, sprinkled with a little extra orange zest and dust with icing sugar to finish.
Tip: The flavours come out best when cool or slightly warm, so pop in the microwave to take the chill off before serving. You can add toasted flaked almonds to the mix before baking if you would like a crunch in the cake.
Ingredients
Directions
Preheat the oven to 180C. Grease a 24cm ring cake tin well.
Place the milk, vanilla pod, lemon zest and sugar in a large pot and bring to the boil. Add the rice and simmer on a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.
In a bowl, whisk the egg yolks and orange juice until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour.
Unmould when cool and serve cool or cold, sprinkled with a little extra orange zest and dust with icing sugar to finish.
Tip: The flavours come out best when cool or slightly warm, so pop in the microwave to take the chill off before serving. You can add toasted flaked almonds to the mix before baking if you would like a crunch in the cake.