White and Dark Chocolate Rice Cake

By admin
08 March 2013

Now you know how versatile rice can be - try this decadent chocolate cake next time you're celebrating something wonderful

Makes 1 medium cake

Preparation time: 60 min (including cooking time for rice)

Setting time: 3 hours but preferably overnight

8 x 250 ml (8 c) milk

1 cinnamon stick

500 ml (2 c) sugar

500 ml (2 c) Spekko Pure White rice, raw

100 g ground almonds

10 ml (2 t) vanilla essence

5 ml (1 t) gelatin

180 g dark chocolate

white chocolate to garnish

1 Line a 20 cm springform cake tin with baking paper.

2 Heat the milk, cinnamon and sugar in a deep saucepan until the sugar has dissolved.

3 Add the rice and cook over low heat until the rice is soft and sticky. Set aside until cooled but not cold.

4 Put the gelatin in a small glass bowl, cover with water and allow to sponge. Heat in the microwave for 6 seconds. Remove the cinnamon stick from the cooled rice and add the gelatin, almonds and vanilla essence. Divide the mixture into 2 equal portions.

5 Melt the dark chocolate and add to 1 portion of the rice mixture.

6 Spoon a layer of the chocolate rice into the cake pan, then a layer of the white rice mixture. Repeat the layers, ending with white rice.

7 Leave the cake to set for 3 hours or overnight. Turn out on a cake stand or plate and garnish with white chocolate shavings. Serve chilled.

- Carmen Hendricks

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