Orange rice cake
Two Greedy Italians

3 pints of milk
1 vanilla pod
1/2 lemon, zest only, in large pieces so they can be removed
7oz sugar
101/2 oz arborio rice
5 large eggs separated
2 fl oz orange liqueur
11/2 oz raisins
1 orange zest grated

Grease and line 10in loose bottom cake tin.
Place milk, vanilla pod, lemon zest, and sugar in a large sauce pan and bring to the boil.
Add the rice and simmer for 20-30 mins until the rice is al dente and has absorbed most of the milk.
Allow to cool. Remove vanilla pod and lemon zest.

In a small bowl mix egg yolks and liqueur until creamy. In a medium bowl whisk egg whites until soft peaks form.

Add the egg yolk mixture to cooled rice, then fold in egg whites, then raisins and orange zest. Pour into prepared tinned and bake at 350 for one hour.
Serve warm or cold.