Italian Rice & Nut Cake


3 cups of milk
¾ cup Arborio rice
4 eggs
½ cup of honey or agave nectar
30g walnuts, chopped
30g macadamias, chopped
30g pistachios, choppes
50g sultanas
1 tbsp. orange zest
½ tbsp. lemon zest
1 tsp. vanilla bean seeds or essence
2 tbsp. EV coconut oil



Pre-heat the oven to 160-170C.

Heat 3 cups of milk in a saucepan until its almost boiling. Add ¾ cups of Arborio rice, reduce to a simmer, cover and cook, for about 30 minutes.

Once the rice is cooked remove it from the saucepan and leave to cool.

In 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, zest, vanilla and EV coconut oil and thoroughly combine.

Place the cake mixture into a baking paper lined 25cm cake tin and bake for 30 – 40 minutes.

Once cook let it cool, slice and serve.