Servings: 10
ingredients

- 150g Oriente Basmati rice, raw
- 700ml milk (or vegetable drink)
- Zest of 1 orange
- 75g melted butter
- 3 eggs, yolk and white separated
- 75g white sugar
- 2 tsp vanilla extract
- 200g red fruit jam
- 2 tbsp lemon juice
- Red fruits, to decorate
- Mint, to decorate
Preparation
- Place the rice and milk in a pan and add the orange zest. Let it cook for 25 to 30 minutes on low heat until the milk has completely evaporated. Place in a wide bowl and let cool.
- Beat the egg yolks with the sugar and vanilla extract and set aside.
- Beat the egg whites until stiff peaks form and set aside.
- Add the melted butter and the egg yolk and sugar mixture to the cooked rice and mix well.
- Add the egg whites twice and fold gently until smooth.
- Pour into a pre-greased pan sprinkled with flour. Bake at 180ºC for 45 minutes. Let cool for 15 minutes before unmolding.
- Meanwhile, prepare the sauce: add the red fruit jam and lemon juice and heat slightly.
- Drizzle the sauce over the cake and decorate with red fruits and mint leaves.