Gâteau de riz blanc au lait de coco (White Rice and Coconut Cake)

Ingredients:

1 kg of basmati rice
1 kg grated coconut (use this to make a thick coconut cream)
2 packet of baking powder
2 sachets of vanilla sugar
350g of powdered sugar

Method:

Put the rice in a bowl (no need to wash) then cover with 2l water, cover everything with a lid and set aside to soak for 24 hours.

Drain the rice through a sieve and pour through 100ml water. Turn into a bowl and work in just a little coconut cream (you want just enough to loosen the rice grains a little but still to leave a thick mixture). Now work in the powdered sugar, baking powder and vanilla sugar. Mix to combine, cover and set aside to rest for 1 hour.

Pre-heat your oven to 200°C and grease a springform cake tin with sunflower oil (about 1 tbsp). Once the rice mixture has rested pour into the cake tin, transfer to the centre of your pre-heated oven and cook for 30 minutes. Reduce the heat to 160°C and continue cooking for 20 minutes. After this time, remove from the oven and cool on a wire rack for 30 minutes before turning the cake out and allowing to cool completely.

To cook in a pan, take a small, lidded, non-stick pan. Grease with 1 tbsp oil and place over medium heat. Add a ladleful of the rice mixture, reduce the heat to low, cover with a lid and cook for 10 minutes. Flip the cake over and cook for 2 minutes then turn out onto a wire rack as you grease the pan and cook the next batch of batter.