Rice cake
Recipe · Desserts
Ingredients
Torta di riso, an Italian dessert!
- 1 litre whole milk or soya milk
- 40 grams SteviJa Kristal®
- 150 grams risotto rice
- 3 eggs
- Grated zest of 2 lemons
- Juice of 2 lemons
- 75 grams ground almonds
- 2 teaspoons vanilla flavouring
- Springform tin (23 cm)
Preparation
Preheat the oven to 180°C and lightly grease the springform tin.
Bring the milk and the Kristal to the boil in a pan. Add the rice and let the mixture simmer over a low heat for 45 minutes, uncovered and stirring occasionally, until the milk has been absorbed and the rice is soft. Then leave the rice to cool.
Beat the eggs in a bowl and mix in the cooled rice, lemon zest, lemon juice, ground almonds and vanilla flavouring.
Spoon the mixture into the tin and spread it evenly with a spatula. Bake the cake for about 45 minutes until cooked through and leave it to cool in the tin.
Bon appetit!