Ingredients
Scale
- 2 cups (500ml) milk
- 1/2 cup (100g) milk rice or risotto rice
- zest of 1 orange or lemon
- 1 1/4 cups (250g) sugar
- pinch of salt
- 1/4 cup (60ml) liquor (vanilla, orange or rum)
- 1 tsp. vanilla paste or extract
- 6 large eggs
Instructions
- Grease a 9 or 10 inch (23/25cm) round cake pan or pie dish with butter and sprinkle with sugar. Set aside.
- Add about half of the milk to a medium size saucepan and bring to a boil. Add the rice and let simmer for about 10 minutes – stir occasionally so it won’t burn. Remove from the heat and add the remaining milk, the zest of the lemon or orange, sugar, salt, liquor and vanilla paste/extract. Mix until well combined. Let cool down for about 10-15 minutes. The mixture should be still warm, but not hot anymore.
- Preheat the oven to 350˚F (180°C). Add the eggs one by one to the warm milk mixture and whisk in until well combined. Pour into the prepared pan or pie dish – make sure the rice is distributed evenly on the bottom of the pan/pie dish. Bake for 50-60 minutes. Check after 40 minutes – if the top gets too dark, cover loosely with aluminum foil and continue baking. The cake should have a nice golden color and baked through. Test with a toothpick inserted in center – it should come out clean. Take out of the oven and let cool down completely. Serve cold or at room temperature and store leftovers in the fridge.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10