1.7 L milk
1 vanilla grinded essence (powder)
½ lemon, zest in large pieces
200 g caster sugar
350 g medium grain rice
350 g long grain rice
5 large eggs, separated
300 ml thicken cream
50ml Seppeltsfield PARA Grand liqueur wine
1 manadrin zest, plus extra for sprinkle
1 orange juice
Preheat the oven to 180 degrees C. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper.
Place the milk, vanilla, lemon zest, and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 30–40 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool (the rice will become clumpy and hard. Don’t worry). Remove vanilla pod and lemon zest.
In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed.
Stir in the egg yolk mixture, juice and cream to the cooled rice , the rice consistency is to be creamy soft and broken up. Then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour into the prepared tin and bake in the oven for 1 hour and 30 minutes. Serve warm or cold, if you like to sprinkle with a little extra orange zest to finish. I did not sprinkle the orange zest.
Note: oven temperature may vary. You might need less or more time.