Desserts Recipes - Celebration Rice Cake Recipe

Ingredients

•  225g/8oz/generous 1 cup fragrant rice, rinsed

• 1 liter/4 cups milk

• 115g/4oz/scant 1/2 cup caster (superfine) sugar

• 6 green cardamom pods, crushed

• 2 bay leaves

• 300ml/1 1/4 cups whipping cream

• 6 eggs, separated

• red and white currants, sliced star (carambola) fruit and kiwi fruit, to decorate

For the topping:

• 250ml/1 cup double (heavy) cream

• 150g/2/3 cup low-fat soft cheese

• 5ml/1 tsp vanilla extract

• grated rind of 1 lemon

• 40g/1 1/2oz/3 tbsp caster sugar

Serves 4

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Method:

1. Grease and line a 25cm/10in round, deep cake tin (pan). Cook the rice in a pan of boiling unsalted water for 3 minutes, then drain, return to the pan and pour in the milk.

2. Stir in the caster sugar, cardamoms and bay leaves. Bring to the boil, then lower the heat and simmer for 20 minutes, stirring occasionally. Cool, then remove the bay leaves and cardamom husks.

3. Preheat the oven to 180°C/350°F/Gas 4. Spoon the rice mixture into a bowl. Beat in the cream and then the egg yolks. Whisk the egg whites until they form soft peaks, then fold them into the rice mixture.

4. Spoon into the prepared tin and bake for 45-50 minutes until risen and golden brown. Chill overnight in the tin. Turn the cake out on to a large serving plate.

5. Whip the cream until stiff, then gently fold in the soft cheese, vanilla extract, lemon rind and sugar.

6. Cover the top of the cake with the cream mixture, swirling it attractively. Decorate with red and white currants, sliced star fruit and kiwi fruit.

Note: Not a dry snack from the health food store, but a sumptuous celebration gateau, made from Thai fragrant rice, tangy cream and with a fresh fruit topping.