In issue 114, you would have seen the Sheermal Naan recipe from Pomegranates and Artichokes by Saghar Setareh. For our frankie fellows, we're now bringing you a sweet recipe - an orange-scented rice cake! Images and text from Pomegranates & Artichokes by Saghar Setareh, photography by Saghar Setareh. Murdoch Books RRP $49.99. Check out this book and other frankie favourite's here.

ORANGE-SCENTED RICE CAKE
There is something universal about cooking rice in milk that translates to instant comfort — a soothing embrace that goes beyond borders and cultures and unifies them in silky sweetness. People everywhere make some form of rice pudding. Some more runny, some more dense. Some served cold or at room temperature, some warm. Rice pudding goes by a literal name almost everywhere: shir berenj in Persian, riz bel halib in Arabic, sultac in Turkish, rizogalo in Greek, and budino di riso in Italian.

INGREDIENTS makes a 26 cm (10½ inch) cake
1.7 litres (59 fl oz) full-fat milk
180 g (6½ oz) sugar
zest of 1/2 lemon, cut into large strips with a vegetable peeler
300 g (10½ oz) risotto rice, such as arborio, carnaroli or vialone nano
1/2 teaspoon salt
butter, for greasing
5 eggs, separated
50 ml (1¾ fl oz) orange liqueur (I use Cointreau)
3 teaspoons vanilla extract or paste
zest of 1 orange, plus extra to garnish
40 g (1½ oz) candied orange zest, diced
icing (confectioners’) sugar, for dusting

METHOD
In a large saucepan, bring the milk, sugar and lemon zest to a moderate boil. Stir in the rice and salt. Cook over medium heat for 30–40 minutes, until the liquid is absorbed and the rice is sticky and creamy, stirring occasionally so the rice doesn’t stick. Remember that the mixture will become thicker as it cools. If it looks like the liquid is being absorbed before the rice is completely cooked through, reduce the heat. Transfer to a large bowl and leave to cool completely.

Preheat the oven to 180°C (350°F). Lightly grease a round 26 cm (10½ inch) cake tin with butter. Line the bottom and sides with baking paper, then rub a bit more butter onto the paper.

Remove as many lemon zest pieces from the cooled rice as you can find.

Using a hand whisk, beat the egg yolks with the liqueur, vanilla and orange zest, then add to the rice with the candied orange zest and mix well.

Using a clean whisk and a very clean bowl, whisk the egg whites until stiff and smooth, then gently fold them through the batter.

Carefully pour the mixture into the cake tin and smooth the top with a knife.

Bake for about 1 hour, or until the top is golden.

Remove from the oven, then leave to cool completely in the tin for about an hour before unmoulding.

Before serving, dust with icing sugar, and garnish with extra orange zest. The cake will keep in an airtight container for a few days, refrigerated if the weather is hot.