The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Italian rice pudding cake recipe. Enjoy cooking easy rice dishes and learn how to make Italian rice pudding cake.
Take a globally prolific staple food such as rice, simmer it in an aromatic liquid with sugar until it is soft and creamy, add a few simple ingredients for taste or texture and the results vary, depending on where rice pudding is made.
Ingredients
3 cups of milk
3/4 cup of Italian rice (arborio, carnaroli or vialone nano)
4 eggs
1/2 cup of honey
30g of toasted pine nuts
30g of chopped macadamias
30g of peeled and chopped pistachios
30g of sultanas
30g of chopped, candied citrus peel
1 tsp of vanilla essence
1 lemon
2 tbsp of softened, unsalted butter
Method
Heat 3 cups of milk in a saucepan until it is almost boiling. Add 3/4 cup of Italian rice (arborio, carnaroli or vialone nano), reduce to a simmer, cover and cook, stirring occasionally, for about 30 minutes until the rice is soft and creamy. Remove from the saucepan and cool.
Meanwhile, preheat the oven to 170C.
Beat 4 eggs with 1/2 cup of honey and stir into the cooled rice. Stir in 30g each of toasted pine nuts, chopped macadamias, peeled and chopped pistachios, sultanas and chopped, candied citrus peel. Add a teaspoon of vanilla essence, the grated zest of a lemon and 2 tablespoons of softened, unsalted butter and stir well.
Place in a floured and buttered 25cm cake tin and bake for 50-60 minutes until the cake is set.
Cool a little before unmoulding. Keeps well sealed in a container in the fridge for up to a week.
Serves 8-10.
Source: The Sydney Morning Herald Saturday January 13, 2007
Italian rice pie recipe - Rice pudding with raisin & cinnamon syrup - Apricot & orange rice pudding
Save and share Italian rice pudding cake recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
