Method
Add milk, lemon zest, vanilla beans and seeds into a small and bring to the boil in a pot. When boiling add rice and cook for 15min or till rice is fully cooked. Keep stirring the rice making sure it is not sticking. When ready transfer into a bowl and cool.
In another bowl beat the eggs with sugar until pale and creamy. Add the rice into the egg mixture and stir well, add salt, almond meal, chopped almond and cinnamon.
Butter a round or rectangular cake pan and then dust with breadcrumb, remove excess breadcrumbs. Add mixture to cake tin and bake at 170-180c for 45-50min or until cooked. You should be able to pierce the cake with a toothpick and remove it dry.
Allow cooling for several hrs before serving.
Serve with a dust of icing sugar.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Add milk, lemon zest, vanilla beans and seeds into a small and bring to the boil in a pot. When boiling add rice and cook for 15min or till rice is fully cooked. Keep stirring the rice making sure it is not sticking. When ready transfer into a bowl and cool.
In another bowl beat the eggs with sugar until pale and creamy. Add the rice into the egg mixture and stir well, add salt, almond meal, chopped almond and cinnamon.
Butter a round or rectangular cake pan and then dust with breadcrumb, remove excess breadcrumbs. Add mixture to cake tin and bake at 170-180c for 45-50min or until cooked. You should be able to pierce the cake with a toothpick and remove it dry.
Allow cooling for several hrs before serving.
Serve with a dust of icing sugar.
