DESSERTS

Rice and nut cake

Time taken: 1 hour
 Ingredients for 4 people:
200 g rice, 150 g sugar, 150 g walnuts (shelled), 100 g butter, 50 g bitter almonds, 50 g vanilla-flavoured sugar, 1 litre milk, 4 eggs.

Gently boil the rice in water for 4 minutes and drain.Bring the milk to the boil, add the rice, the butter and the sugar and continue stirring until the rice is cooked.Meanwhile, remove the skin from the almonds and grind them finely along with the walnuts. Using a mixing bowl, make a paste with the ground almonds and walnuts, the vanilla-flavoured sugar, the rest of the butter, two whole eggs plus two whites. Mix well.Once the rice has cooked and cooled down, add it and the two remaining yolks to the almond and walnut mixture. Butter a large cake tin and pour the cake mixture into it.Cook at 160-170°C for 20 minutes. Leave to cool before serving.

Time taken: 1 hour
Ingredients for 4 people:
200 g rice, 180 g sugar, 150 g candied fruit, 50 g butter, 1 litre milk, 4 eggs, Maraschino, cinnamon.For the raspberry coulis:300 g raspberries, 200 g sugar, lemon rind.

Soak the chopped candied fruit in Maraschino.Boil the rice for 4 minutes, drain and finish cooking in the milk, together with the sugar, butter and a little cinnamon.Mix the rice with the beaten eggs and add the candied fruit.Pour into a round mould and cook in a medium oven for 10 minutes.Separately, boil the raspberries in a little water for 5 minutes.Rub through a sieve and place the resulting liquid in a pan with high edges. Add the sugar, bring to the boil and, stirring continuously, cook over a high flame for 8-10 minutes.Serve the pudding with the raspberry sauce.

Time taken: 30 minutes
Ingredients for4 people:
200 g rice, 100 g shelled hazelnuts, 100 g sugar, 50 g cocoa powder, 1 litre milk, rind of 1 lemon, 1 egg, glacé cherries, whipped cream.

Cook the rice in the milk along with the lemon rind and leave to cool. Separately, in a bowl, beat the cocoa, the sugar and the egg yolk until they form a thick paste.Add the mixture to the rice with the chopped hazelnuts, stirring gently, then pour into a buttered pudding mould.Put in the fridge for several hours, turn out of the mould and decorate with glacé cherries and blobs of whipped cream.

Time taken: 1 hour 45 minutes
 Ingredients for 4 people:
150 g rice, 100 g chopped almonds, 70 g sugar, 50 g butter, 50 g raisins, 35 g butter, 1 litre milk, 1 orange, 4 eggs, 1 small glass rum, icing sugar.

Boil the milk in a pan with a pinch of salt, half the sugar, the butter and the grated rind of the orange.Pour in the rice and cook for about 1 hour, stirring well, then leave to cool in the same container.Mix in the egg yolks, the rum, the sugar, the chopped almonds and the raisins (soaked in a little warm water). Beat the egg whites until they are stiff and gently fold into the rice mixture.Pour the mixture into a buttered mould and cook in the oven at 200°C for about 45 mins.Serving in the same tin. Sprinkle with icing sugar.