This is a terrific dessert for entertaining! Make it the day before and simply slice and serve when needed!
- 4 cups (1L) skim milk
- ²/³ cup caster sugar (or ‘spoon for spoon’ sugar replacer)
- 1¼ cups (275 g) Doongara or basmati rice
- 3 eggs
- ²/³ cup (65 g) almond meal
- ²/³ cup (100 g) mixed peel
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon Cointreau (optional)
- 2 tablespoons pure icing sugar, for dusting
- Place milk and caster sugar (or replacer) in a large saucepan over medium high heat. Stir well to combine and bring to the boil. Add the rice and then reduce heat to medium to low and simmer gently, stirring occasionally, for 40–45 minutes or until all the milk has been absorbed and the rice is tender. Cover and allow to cool.
- Preheat the oven to 180°C/160°C fan-forced. Grease and line a 20 cm spring form cake tin.
- In a large bowl beat the eggs with a metal spoon. Add the cooled rice, almond meal, mixed peel, vanilla extract, lemon juice and Cointreau (if using). Mix well. Pour the rice mixture into the prepared tin, spread evenly with a spatula and bake for 40–50 minutes or until the cake is firm in the centre. Cool in the tin, then turn out. Serve slices dusted with pure icing sugar.
Kids & Teens: Omit the Cointreau.
Per serve, using sugar: energy 987 kJ (235 Cal), protein 7.3 g, fat 4.5 g, saturated fat 0.7 g, carbohydrate 41.1 g, sugars 24.2 g, fibre 0.8 g, sodium 79.8 mg, GI low
Per serve, using sugar replacer: energy 821 kJ (195 Cal), protein 7.3 g, fat 4.5 g, saturated fat 0.7 g, carbohydrate 30.7 g, sugars 12.5 g, fibre 0.8 g, sodium 80.8 mg, GI low