- 1.7litres of milk
- 1 vanilla pod
- Rind of half a lemon
- 200g sugar
- 300g Arborio rice
- 5 large eggs
- 40g raisins
- The zest of ½ an orange
- Lemon Liqueur (optional)
Even though it says 25 mins prep time you will need to let the ‘rice pudding’ cool before baking.
I got this from Carluccio’s and Contaldo’s recent programme on telly. I am going to do it again soon, not just because it was so yummy, but a colleague at work has a daughter who is gluten intolerant.
You will need a 24” loose bottomed cake tin.
Place the milk, vanilla pod, lemon rind (which has been thinly pared with a sharp potato peeler) and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20-25 minutes, until the rice is al dente has absorbed the milk. Remember to stir from time to time. Remove from the heat and allow to cool for about 2 hours. Discard the lemon rind.
Preheat the oven to 180C op gas mark 4. Grease and line a 24com loose bottomed cake tin with greaseproof paper.
In a bowl, whisk the egg yolks and liqueur (optional) until creamy. In another bowl whisk the egg whites until stiff.
Add the egg yolk mixture to the cooled rice, and then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour into the prepared tin and bake in the oven for 1 hour. Serve warm or cold and sprinkled with a little orange zest.