Cheese, Egg, and Cream Based Recipes - Italian-style Savory Rice Cake

Ingredients

• 450 ml/2 cups milk

• Salt and freshly ground black pepper

• 225 g/8 oz/1 cup arborio or other risotto rice

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 75 g/5 tbsp freshly grated Parmesan cheese

• 4 size 1 eggs, separated

• Chopped parsley

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Method:

1. Bring the milk to the boil with a pinch of salt and pepper. Add the rice, cover and simmer gently for 15 minutes or until the milk is absorbed and the rice is just tender.

2. Remove from the heat and stir in half the butter, the cheese and the egg yolks. Mix thoroughly, taste and re-season.

3. Use the remaining butter to grease a 1.5 liter/6 cup soufflé dish. Whisk the egg whites until stiff and fold into the rice with a metal spoon.

4. Turn into the prepared dish and bake in the oven at 180°C/350°F/gas mark 4 for about 30 minutes until golden and just set.

5. Loosen the edge of the cake and turn out on to a serving plate. Garnish with parsley and serve straight away.