2l milk
500 ml cream
1 1⁄2 cups Spekko Long Grain Parboiled Rice
1 tsp vanilla extract or 2 vanilla pods, scraped
Zest of 2 lemons
Zest of 1 orange
1⁄2 tsp salt
1 cup castor sugar
5 eggs, separated
Butter and 2 Tbsp gluten free flour, for greasing

For the glaze
Juice of 2 lemons
1 cup icing sugar

To serve
Lemon zest

1. Preheat the oven to 200 ◦C and line and grease a bundt cake tin with butter, then lightly dust with flour, tipping out any excess.

2. In a pot, mix the milk, cream, rice, vanilla, lemon zest, orange zest, salt and half of the sugar.

3. Bring to a simmer, then lower the heat and cook very slowly, stirring often until the rice is cooked. It will still be runny. Set aside to cool.

4. Beat the egg whites until stiff. In a separate bowl, beat the egg yolks and the remaining sugar thoroughly until creamy.

5. Fold the egg yolk mix into the cooled rice mixture, then gently fold in the egg whites in three stages.

6. Pour the mixture into the cake tin and bake for 35 minutes until cooked.

7. Once the cake is cooked, remove from the oven and allow it to rest in the tin for 15 minutes, then carefully turn it out onto a cooling rack.

8. While waiting for the cake to cool, make the glaze. Simply whisk the icing sugar into the lemon juice, a tablespoon at a time. Until thick and smooth.

9. Place the cooled cake on a platter or cake stand. Drizzle over the glaze and grate over some lemon zest.