• 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



  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.


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