Rice Cake with Hazelnuts, no ricotta
Recipe type: Cake
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
  • 750ml milk full fat or skimmed
  • 120g sugar
  • Strips of lemon peel from one lemon
  • 200g short grained rice / Arborio Rice / broken rice
  • pinch salt
  • 80g butter
  • 3 eggs
  • 2 tsp cardamom essence
  • 40g (1/3 cup) chopped toasted hazelnuts
  • 30g normal sugar for dusting pan
  1. Place lemon peel and milk in a pan and bring to boil
  2. Add sugar
  3. Let simmer 5 minutes before removing lemon peel
  4. Add the rice and salt
  5. Bring to boil, cover, turn down low and simmer 8 minutes, stirring occasionally
  6. Turn off heat, do not remove lid, cover with a towel or similar, leave to absorb liquid for 30 mins
  7. Remove lid and allow to cool to a warm temperature
  8. At this point, drop in the butter, stir it a little and let it melt into the cooling rice mixture
  9. Turn oven on to 175C
  10. Grease pie tin which can range from 23cm to 28cm (9" to 11")
  11. Sprinkle sugar generously over greased pan and turn around and tilt to spread evenly
  12. Once rice is close to cool, add eggs one at a time mixing thoroughly after each egg
  13. Stir in the almond essence
  14. Add the hazelnuts and mix well
  15. Spoon in rice mixture and flatten gently with the back of a spoon
  16. Cook until it has turned golden and an inserted skewer comes away cleanly
  17. Allow it to cool in the pan
  18. Turn on to serving plate
Recipe by Seasonal Cook In Turkey at http://seasonalcookinturkey.com/rice-cake-and-2-kitchen-tricks/