Rice Cake with Ricotta
Recipe type: Cake
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Peel of 1 lemon
  • 120g sugar
  • 2 cups (480ml) milk
  • 2 cups (480ml) water
  • 200g short grain / broken rice / Arborio rice
  • pinch of salt
  • 3 eggs
  • 250g sweet (unsalted) ricotta
  • 1 tsp vanilla essence
  • Grated rind of 2 lemons
  1. Place lemon peel strips, sugar, milk and water in a pan and bring to boil
  2. Simmer for 30 mins minimum but the longer the better for bringing out the lemon flavour
  3. Remove the peel and add the rice and salt
  4. Bring to boil, cover, turn down low and simmer 5 minutes
  5. Turn off heat, do not remove lid, cover with a towel or similar, leave to absorb liquid for 30 mins
  6. Remove lid and allow to cool
  7. Turn oven on to 160C
  8. Add eggs one at a time mixing thoroughly after each egg
  9. Add grated rind or at this point add in your choice of flavouring
  10. Add ricotta and mix extremely well
  11. Grease pie tin
  12. Sprinkle normal sugar generously over greased pan and turn around and tilt to spread evenly
  13. Spoon in cheesy rice mixture and flatten with the back of a spoon
  14. Cook until it has turned golden and an inserted skewer comes out cleanly
  15. Allow the cake to cool in the tin
Recipe by Seasonal Cook In Turkey at http://seasonalcookinturkey.com/rice-cake-and-2-kitchen-tricks/