INGREDIENTS:

• 3 cups milk of choice

• ⅔ cups Arborio rice

• 4 eggs

• ½ cup rice syrup

• 30 grams pine nuts, toasted

• 30 grams pistachio nuts

• 30 grams macadamia nuts, chopped

• 30 grams sultanas

• 1 teaspoon vanilla

• 2 tablespoons softened butter or margarine

• Grated rind of 1 lemon

DIRECTIONS:

1. Preheat oven to 170°c.
2. Heat the milk in a saucepan till nearly boiling. Add the rice, reduce heat to a simmer, cover and cook stirring occasionally for about 30 mins until the rice is soft and creamy. Remove saucepan from heat.
3. In a mixing bowl beat the eggs with rice syrup if mixture is not sweet enough add ¼ teaspoon Stevia.
4. Add pine nuts, pistachios, macadamias and sultanas.
5. Add vanilla, lemon rind and softened butter.
6. Place cake in a floured and greased 25 cm cake tin. Bake for 50-60 minutes or until the cake is set.
7. Cool a little before turning out of tin.

This will keep well in refrigerator if well sealed for up to a week.