Instructions

1. Rinse and drain the rice.
2. Pour the water and milk into a saucepan. Add the rice and half of the sugar. Bring to the boil then gently simmer until the rice has softened and absorbed most of the liquid. Remove from the heat. Stir in the vanilla, raisins, lemon zest, then cover and rest for 10-15 minutes (under cover).
3. When the rice has cooled, separate the eggs.
4. Beat the butter with the remaining sugar until pale and creamy.
5. Add the egg yolks, one by one, to the butter-cream, while continuing to beat. Add the butter mixture to the rice, then the flour and stir well.
6. Whisk the egg whites until stiff, then gently fold this into the rice mixture.
7. Grease a cake tin and sprinkle some breadcrumbs over the base, then fold in the batter. Even the top.
8. In a preheated oven, at 180°C bake the cake until golden brown- for about 30-40 minutes.
9. Rest for a few minutes in the pan, then transfer it onto a wire rack to cool.
10. Before serving, sprinkle with icing sugar.
11. Serve with jam, chocolate sauce or syllabub.