Basmati Rice Cake
Rice goes well with curries and stir-fries but did you also know you could bake with it? This recipe uses Basmati rice to create a moist and delicious cake which you can decorate with your favourite seasonal fruits. For a summery vibe, we recommend mango, strawberries, kiwi-fruit and other berries. Serve it up as a different take on the traditional Christmas pudding and watch your family and friends beg you for the recipe after!
Recipe courtesy of Tilda Rice (via tilda.com)
200g Tilda Pure Basmati
1 litre milk
100-125g caster sugar
2 stems lemon grass, split
300ml double cream
6 free range eggs, separated
500ml crème fraiche
grated zest 1 lemon
1 teaspoon vanilla extract
Selection of seasonal fruits fresh & candied
- To make the cake, blanch the rice in a large pan of boiling water for 2 minutes then drain. Return to the pan with the milk, sugar (to taste) and lemongrass.
- Bring to the boil, stirring and then simmer until the milk is absorbed and the grains soft, about 20 minutes. The mixture should be creamy but not too stiff. Cool, remove lemongrass, then mix in the cream & yolks.
- Meanwhile, heat the oven to 150’C. Grease and line a 25cm round deep cake tin.
- Whisk the egg whites until softly stiff and fold in. Spoon into the cake tin and bake for about 50-60mins until golden brown and just firm to touch in the centre. Cool in the tin then chill.
- For the topping, whip the crème fraiche with the zest, sugar and vanilla. Turn the cake out of the tin then cover all over with the toppings swirling to decorate. Top with seasonal fruits and serve in wedges.