Ingredients
- null 1 cup RiceSelect® Arborio rice
- null 4 cups milk
- null 1/2 cup sugar
- null Zest of 1 lemon
- null 1/2 cup fresh raspberries
- null 3 eggs
- null 1 tsp vanilla extract
- null Powdered sugar, garnish
Instructions
- Preheat your oven to 350°F. Spray a round cake pan with nonstick baking spray and set aside.
- In a medium saucepan, bring the milk to a simmer over medium heat. Add the rice and cook, stirring occasionally, for 20 minutes or until the rice is tender and the mixture has thickened.
- Stir in the sugar and lemon zest and cook for an additional 3 minutes.
- Remove the saucepan from heat and let cool for 5 minutes.
- In a separate bowl, lightly beat the eggs. Gradually stir in a small amount of the warm rice mixture into the beaten eggs to temper them. Then, pour the egg mixture back into the saucepan and mix well.
- Gently fold in the fresh raspberries and vanilla extract.
- Pour the mixture into the cake pan and smooth the top with a spatula. Bake in the preheated oven for 40 minutes, or until the top is golden brown and the center is set.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar. Slice and serve.