2 tbsp fruity-flavoured olive oil
1 cup Arborio risotto rice
3½ cups warmed milk
2 tbsp cocoa powder
Butter, to grease cake tin
¼ cup ground almonds, to dust cake tin
2 eggs
½ cup caster sugar
Cocoa powder, to dust

1. Heat oil in a large, heavy-based pan, add risotto rice and cook for 2 minutes over a medium-low heat, stirring continuously to toast but not brown the rice.

2. Add all of the warmed milk and the cocoa powder. Bring to the boil, then turn down the heat and simmer very gently, stirring regularly to prevent rice sticking to the pan, until the milk has been absorbed and the rice is tender to the bite (this takes up to 20 minutes).

3. Transfer to a bowl to cool. Heat oven to 160°C fan bake. Grease a 20cm springform cake tin and dust with ground almonds.

4. In a bowl, whisk eggs and sugar until very thick and pale. Fold egg mixture into cold rice mixture. Pour into prepared tin and bake for 30 minutes or until golden and set. Slice and dust with cocoa to serve.

Tip: We have used Arborio risotto rice in this rice cake. This is our version of the traditional Italian Torta di Riso, which is rather like a sticky rice pudding, flavoured with cocoa and set in cake form.