INGREDIENTS

INSTRUCTIONS

Butter a 24cm. springform tin and line with baking paper over the
base.  Place the milk and rice in a saucepan with a pinch of salt and
simmer  for 20 minutes, or until the rice is tender and milk has been
absorbed. Set aside.  Combine the plain flour, rice flour, pistachio
kernels and brown  sugar in a mixing bowl then add the diced cold
butter and rub through  with your fingertips until the mixture
resembles course breadcrumbs.  Add the egg and mix well until the
crumbs are moist and the mixture  is able to be kneaded. Turn out onto
a floured board and knead  briefly then roll the dough out to a
thickness of about 5mm. and line  the prepared cake tin over the base
and up the sides, pressing gently  to mend any cracks in the dough.
(Alternatively, pulse the dry  ingredients in a food processor with the
butter then add the egg and  process briefly, just until the dough is
moist, then follow the  recipe as above).  Chill the pastry for 20
minutes while you prepare the filling.  To the warm rice mixture, add
the eggs, sugar, almonds, lemon zest and  spices and mix thoroughly.
Pour into the pastry case. In a separate  bowl, combine the remaining
egg, sugar and melted butter then drizzle  over the rice mixture.  Bake
the cake at 180c. for 1 hour or until cooked through. Allow to  cool in
the tin then gently remove the sides of the cake tin. Serve  with cream
if desired.  Converted by MC_Buster.  Per serving: 3817 Calories
(kcal); 238g Total Fat; (55% calories from  fat); 72g Protein; 363g
Carbohydrate; 1478mg Cholesterol; 2342mg  Sodium Food Exchanges: 7
Grain(Starch); 5 Lean Meat; 0 Vegetable; 0  Fruit; 44 Fat; 14 1/2 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 3680
Calories From Fat: 1928
Total Fat: 220.1g
Cholesterol: 1360mg
Sodium: 2638.7mg
Potassium: 1395mg
Carbohydrates: 377.7g
Fiber: 15.7g
Sugar: 172.7g
Protein: 64.4g