Waiting for Agnes

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Recipe catch up: Part 3 November 13, 2010

Or how to accidentally eat one’s body weight in rice in one day:

Lunch – Due to tragedy of zero leftovers at home, eat emergency cafeteria lunch of sushi hand rolls

Dinner – Scarf down large amount of heavenly chilli eggplant, with rice

Afternoon tea –

Rice Pudding Pie

otherwise known as Tamara Milstein’s Torta di Riso, from her very excellent book Bake Your Cake & Eat It Too

120 grams of rice flour

130 grams of plain flour

50 grams of pistachio kernels

70 grams of brown sugar

100 grams of white sugar

220 grams of butter, cold

2 large eggs

750 mls of full fat milk

160 grams of arborio rice

4 egg yolks

zest of 1 large lemon

2 tablespoons of almond flakes/slivers

1/2 a teaspoon of ground nutmeg

1/2 a teaspoon of ground cinnamon

Put the rice flour, plain flour, pistachios, and a pinch of salt in your food processor.

Whizz until the nuts are roughly chopped.

Add the brown sugar, 120 grams of the butter and 1 egg.

Whizz until combined.

Remove the dough and knead very briefly, just to bring it together.

Shape into a disc, wrap in clingfilm and refrigerate for at least half an hour.

Put the milk and rice in a medium saucepan with a pinch of salt. Bring to the boil, then simmer for half an hour or until the rice is tender and the milk absorbed. Set aside to cool slightly.

In a small bowl, combine 75 grams of the white sugar, 50 grams of the remaining butter, the 4 egg yolks, lemon zest and almonds and mix very well.

Stir this mixture into the rice.

Preheat your oven to 180 degrees celsius (160 fan forced)

Butter a 22cm springform cake tin.

Get your pastry out of the fridge. Roll it out between two sheets of baking paper, rolling until it is about 5mm thick and large enough to line the entire cake tin.

Carefully line the tin, patching any torn or split areas.

Pour the rice mixture into the pastry shell.

In a small bowl, combine the remaining egg, butter and sugar with the nutmeg and cinnamon.

Drizzle this over the surface of the rice mixture. You can gently swirl it in with a fork to spread it across the whole cake.

Bake for 45-60 minutes, or until nicely set and golden.

Allow to cool in the tin, then gently remove to slice and serve.

We ate this cool and by itself, which was super tasty. But I suspect it would be even lovelier with some cream whipped up with a smidge of nutmeg. And it may be drawing a long bow to suggest that this falls within Loophole number 3, but we did have an awful lot of rice in the cupboard. Surely it can’t last forever?

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