Chocolate & Almond Rice Cake without Ricotta
Author: Lulu Witt
Recipe type: Cake
Prep time:
Cook time:
Total time:
Serves: 8 - 10
- 750ml milk
- 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 almond essence
- 100g (1 cup) chocolate chips
- 30g normal sugar for dusting pan
- Place lemon peel and milk in a pan and bring to boil
- Add sugar
- Let simmer 5 minutes before removing lemon peel
- Add the rice and salt
- Bring to boil, cover, turn down low and simmer 8 minutes, stirring occasionally
- Turn off heat, do not remove lid, cover with a towel or similar, leave to absorb liquid for 30 mins
- Remove lid and allow to cool to a warm temperature
- At this point, drop in the butter, stir it a little and let it melt into the cooling rice mixture
- Turn oven on to 175C
- Once rice is close to cool, add eggs one at a time mixing thoroughly after each egg
- Stir in the almond essence
- Add the chocolate chips and mix well
- Grease pie tin
- Sprinkle sugar generously over greased pan and turn around and tilt to spread evenly
- Spoon in rice mixture and flatten gently with the back of a spoon
- Cook until it has turned golden and an inserted skewer comes away cleanly
- Allow it to cool in the pan
- Turn on to serving plate
- Dust cake with cocoa powder using a small sieve
Recipe by Pantry Fun at https://pantryfun.com/rice-cake-and-2-kitchen-tricks/
3.5.3226