Zoe Bingley-Pullin's Italian Rice & Nut Cake

Ingredients

3 cups of milk

¾ cup SunRice Brown Rice & Quinoa

4 eggs

½ cup of honey or agave nectar

30g walnuts, chopped

30g macadamias, chopped

30g pistachios, chopped

50g sultanas

1 tbsp. orange zest

½ tbsp. lemon zest

1 tsp. vanilla bean seeds or essence

2 tbsp. extra virgin coconut oil or extra virgin olive oil

Candied fruit and vanilla custard to serve, optional

Method

Pre-heat the oven to 160-170C and line a 25cm cake tin.

Heat 3 cups of milk in a saucepan until it’s almost boiling. Add ¾ of a cup of SunRice Brown Rice & Quinoa, reduce to a simmer, cover and cook, for about 20 minutes or until SunRice Brown Rice & Quinoa is soft and tender. Once the rice is cooked remove it from the saucepan and leave to cool

In a bowl, beat 4 eggs with the honey or agave nectar and stir into the cooled rice. Stir in the all of the nuts, dried fruit, orange and lemon zest, vanilla and olive oil and thoroughly combine.

Place the cake mixture into greased and lined cake tin and bake for 40-45 minutes.

Once cooked, let it cool, slice and serve with candied fruit and vanilla custard (optional).

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