Simple to make. Takes a little time. Great for gluten-free friends and rice pudding lovers.
Ingredients:
4 cups of milk
115g of sugar
250g arborio rice.
3 eggs
75g almond meal-ground almonds.
2 teaspoons of grated lemon zest.
2 teaspoons of grated orange zest, you can add 2 tablespoons of mixed peel too if you like a stronger flavour.
1 teaspoon of vanilla extract
2 tablespoons of lemon juice.
1 tablespoon of cointreau, or you could use brandy or rum.
Icing sugar to dust.
1. Put the milk and sugar in a medium saucepan, bring to the boil.
2. Add the rice and 1 teaspoon of each of the zests.
3. Simmer gently over medium to low heat, stirring occasionally for 40 minutes approximately, until all the milk is absorbed. Cover and leave to cool.
4. Heat oven to 180C.
5. Lightly grease a 23-25cm springform tin.
6. Line the bottom with a disc of baking paper that just comes up over the edge of the base a little.
7. Beat the 3 eggs, add the cooled rice, almond meal, peel or zests, vanilla, lemon juice and alcohol.
8. Stir together well.
9. Place mixture into tin, spread with a spatula to even the surface.
10. Bake for about 40 minutes-if there is no brown edge, put on the fan or the grill for 2 or 3 minutes to add colour.
11. Cool in the pan.
12. Dust with icing sugar when plated.
This needs a good Italian coffee to accompany it. And maybe a dollop of whipped cream.
Slice missing to sample, ha.
