1 pint (600 ml) 2 cups milk
180 g (6 oz) 1 cup arborio rice
2 fennel bulbs, trimmed and chopped
1/2 cup (100 g) 4 oz caster (superfine) sugar
3 eggs
1 tbsp (1/2 oz) 15 g unsalted butter
4 tbsp fine dried breadcrumbs
180 g (6 oz) 1 cup arborio rice
2 fennel bulbs, trimmed and chopped
1/2 cup (100 g) 4 oz caster (superfine) sugar
3 eggs
1 tbsp (1/2 oz) 15 g unsalted butter
4 tbsp fine dried breadcrumbs
method
1. Preheat the oven to 170°C/350°F/gas mark 3.
2. In a large saucepan, bring the milk to the boil, add the rice and fennel and cook over a low heat for about 30 minutes, stirring occasionally.
3. Cool slightly then add the sugar and mix well.
4. Add the eggs, one at a time.
5. Butter a 23 cm (9 in) springform tin and sprinkle with the breadcrumbs.
6. Fill with the fennel mixture and cook for about 50 minutes.
7. Cool for about 20 minutes, then unmould on to a platter and serve lukewarm or at room temperature.
2. In a large saucepan, bring the milk to the boil, add the rice and fennel and cook over a low heat for about 30 minutes, stirring occasionally.
3. Cool slightly then add the sugar and mix well.
4. Add the eggs, one at a time.
5. Butter a 23 cm (9 in) springform tin and sprinkle with the breadcrumbs.
6. Fill with the fennel mixture and cook for about 50 minutes.
7. Cool for about 20 minutes, then unmould on to a platter and serve lukewarm or at room temperature.
serving amount
serves 6
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