3 cups of milk
¾ cup SunRice Brown Rice & Quinoa
½ cup of honey or agave nectar
30g walnuts, chopped
30g macadamias, chopped
30g pistachios, chopped
1 tbsp. orange zest
½ tbsp. lemon zest
1 tsp. vanilla bean seeds or essence
2 tbsp. extra virgin coconut oil or extra virgin olive oil
Candied fruit and vanilla custard to serve, optional
Pre-heat the oven to 160-170C and line a 25cm cake tin.
Heat 3 cups of milk in a saucepan until it’s almost boiling. Add ¾ of a cup of SunRice Brown Rice & Quinoa, reduce to a simmer, cover and cook, for about 20 minutes or until SunRice Brown Rice & Quinoa is soft and tender. Once the rice is cooked remove it from the saucepan and leave to cool
In a bowl, beat 4 eggs with the honey or agave nectar and stir into the cooled rice. Stir in the all of the nuts, dried fruit, orange and lemon zest, vanilla and olive oil and thoroughly combine.
Place the cake mixture into greased and lined cake tin and bake for 40-45 minutes.
Once cooked, let it cool, slice and serve with candied fruit and vanilla custard (optional).