- serves 8-10 people
- preparation 20 minutes
- cooking 1:25 hour
- difficulty Mid level
Ingredients
- 1.7 litres milk
- 1 vanilla pod
- ½ lemon, rind peeled
- 200 g sugar
- 300 g arborio rice
- 5 large eggs, separated
- 50 ml orange liqueur
- 40 g raisins
- 1 orange, zested, plus extra zest, to serve
Instructions
Preheat the oven to 180°C. Grease and line a 24 cm loose-bottomed cake tin with greaseproof paper.
Place the milk, vanilla pod, pieces of lemon rind and sugar in a large saucepan and bring to the boil. Add the rice and simmer over a medium to low heat for about 20–25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Discard the lemon rind.
In a bowl, whisk the egg yolks and liqueur 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 in the prepared tin and bake in the oven for 1 hour.
Serve warm or cold, sprinkled with a little extra orange zest to finish.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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