Jill Dupleix

Risotto cake

Preparation info
  • Feeds

    eight

    • Difficulty

      Easy

Appears in
Old Food
Old Food

By Jill Dupleix

Published 1998

  • About

Virtually a delicious rice pudding in the form of a cake, scented with lemon rind and flavoured with ground almonds and candied peel. Serve as a cake or as a dessert, warm or at room temperature.

Ingredients

  • 1 litre (1¾ pints) milk
  • 1 cup sugar
  • grated rin

Method

Combine milk, sugar and lemon rind in a saucepan and bring to the boil. Add rice and simmer gently, uncovered, for 40 to 50 minutes or until the rice has absorbed all the milk. (Depending on your rice, you may need to add another half-cup of milk). Remove from heat, cover, and allow to cool.

Heat the oven to 180°C (350° F). Oil a 25 cm (10 in) cake pan with removable base.

Beat