Sweet Rice Cake with Raspberries

Name: Sweet Rice Cake with Raspberries
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: For 6–8 people
Ingredients: 4 tbsp granulated sugar; A pinch of cinnamon; 450 g/1 lb/4 cups raspberries; 2 eggs; 1 tbsp castor/granulated sugar; 1 tbsp castor/granulated sugar; Whipped double/heavy cream or pouring cream (optional); Whipped double/heavy cream or pouring cream (optional); 112 g/4 oz/½ cup short grain or pudding rice; 112 g/4 oz/½ cup short grain or pudding rice; 112 g/4 oz/1 cup ground almonds; 340 ml/12 fl oz/1½ cups milk; Whipped double/heavy cream or pouring cream (optional)

Preparation info

For
6–8
people

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This pudding is quick and easy to make, but retains the traditional combination of rice, milk and almonds. The fruit topping can be varied: strawberries or red currants in summer, figs or blackberries in autumn, or of course your favourite tropical fruits – jackfruit, perhaps, or durian?

Ingredients

For the Sweet Rice Cake

112 g/4 oz/½ cup short grain or pudding rice

Summer

Method

Butter a 23-cm/9-inch soufflé dish or Pyrex pie dish and line it with bakewell/wax paper. Turn on the oven to 180°C/350°F/Gas Mark 4.

Wash the rice in several changes of water and put it into a sau