Roasted Banana, Amaretto and Raisin Rice Cake


Some recipes are like old friends. You might lose touch for a couple of years, but when you see each other again, it’s like picking up where you left off. This is one of those recipes. I remember making this rice cake for our staff meal at JAN as a treat on Saturdays before service. It always put us in such a great mood – and we got to take the leftovers home to have for breakfast the next morning. There’s a romance to this ultra-indulgent pudding that I’ve come to revel in. It’s just as much a date night treat as it is a sweet end to a Sunday feast!


TIME: soaking time 1 hour, preparation and baking 2 ½ hours | SERVES: 8 – 10


60 g raisins

60 ml amaretto

1,5 litres milk

200 g Spekko Saman White Long Grain Rice

300 g (375 ml) sugar

1 vanilla pod, split lengthways

5 ml salt

4 eggs, separated

30 ml smooth apricot jam

2 bananas, peeled and halved

35 g (45 ml) sugar

10 ml water


Heat the oven to 160 °C. Spray a 18 cm cake tin with edible food spray. Soak the raisins in the amaretto for 1 hour. Combine the milk, rice and 100 g of the sugar, the vanilla pod and salt in a saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and cook for about 1 hour until the rice absorbs the liquid. Stir occasionally. Remove from the heat. Scrape the vanilla seeds into the rice and discard the pod. Set aside to cool to room temperature.

Pour the remaining 200 g sugar into a large saucepan, shaking the pan so that sugar coat the bottom of the pan evenly. Place over medium-high heat and cook for about 2 minutes without stirring until the sugar begins to melt. Now stir with a wooden spoon until golden and just beginning to foam. Remove from the heat and carefully pour into the cake tin. Work fast before the caramel sets, tilting the pan sideways to coat the base of the tin.

Strain the raisins from the amaretto. Stir the egg yolks, raisins and apricot jam in the cooked rice. Beat the egg whites until foamy. Sprinkle in the remaining 15 ml sugar and continue to beat until soft peaks form. Fold the egg whites into the rice mixture. Transfer to the caramelised tin, set the tin a shallow pan of water and bake for about 1 – 1 ½ hours until a knife inserted into the centre comes out clean. Cool slightly in the tin, then turn out onto a platter.

Caramelise the bananas in a hot frying pan with the sugar and water. Garnish the rice cake with the roasted bananas and drizzle with a little honey.

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