Slice of Bolognese sweet rice cake

Ingredients

For 1 serving

• White rice20 g
• Reduced-fat milk100 ml
• Eggs20 g
• Sugar9 g
• Almonds4 g
• Lemon zest1 g

Contains: lactose, nuts, eggs,

Method

1. Wash the lemon and peel off the zest in wide strips with a vegetable peeler. Put the rice in a small pan with the milk and zest and bring to the boil over medium heat.
2. Turn the heat to low and cook for 30 minutes, stirring often so it doesn't stick, until the rice is soft and has absorbed nearly all the milk and turned creamy; if it dries out too early add a splash of water. Remove the zest and let it cool.
3. Meanwhile finely chop the almonds and, towards the end of the rice cooking, preheat a conventional oven to 170 °C and line a cake tin with baking paper. The quantities are for one slice: multiply them by the number of slices in the cake.
4. In a bowl whisk the eggs with the sugar, then add the now lukewarm rice and the almonds and mix well.
5. Pour into the tin, level and bake for 40 minutes, until the top is golden and the mixture is set in the centre.
6. Let it cool and serve at room temperature: it is even better the next day.