This unusual flourless cake makes an excellent dessert. Italian Arborio rice is cooked slowly in milk until tender and creamy. It is then mixed with eggs, nuts, lemon and rum and baked in the oven. An accompanying red fruit salad adds a dash of colour.
To make a chocolate version, cook the rice as in the main recipe using orange zest in place of the lemon. Then remove from heat, discarding the zest. While the mixture is still hot, add 50 g grated dark chocolate (containing at least 70 percent cocoa solids); stir until melted. Cool, then stir in 2 tablespoons cold espresso or strong coffee. Continue as for the main recipe.