- Prep: 30 minutes
- Serves: 6
- Cook: 40 minutes
Ingredients
For the syrup:
- 200 g. Halastra glazed rice
- 1 liter of fresh milk
- 50 g. butter
- 3 eggs, lightly beaten
- 2 onions, thinly sliced
- 40 g. molasses
- 2 tbsp. olive oil
- 200 g. grated gruyere
- 80 g roasted unsalted Aegina pistachios
- ½ tsp. coriander powder
- ½ tsp. cumin powder
- ½ tsp. allspice powder
- Salt, pepper
For the feta sauce:
- 300 g feta cheese
- 100 g strained yogurt
- 1 clove garlic (optional)
- 40 ml olive oil
- Leaves from 4-5 sprigs of fresh thyme
- Salt, pepper
- 40 g icing sugar
Execution:
Pour the milk into a saucepan and let it boil. Pour in the rice and cook over medium heat, stirring regularly, for about 20 minutes until the rice has absorbed all the liquid.
Remove the saucepan from the heat, add the butter, stir until melted and let the mixture cool.
Heat the olive oil in a non-stick frying pan. Add the spices and sauté for half a minute until fragrant. Add the onion slices, season with salt and sauté for 4-6 minutes until they are half-soft. Add the molasses, shake the frying pan and remove from the heat.
In a bowl, mix the rice, the sautéed onions, the grated gruyere, the peanuts, the eggs – well beaten -, salt and pepper.
Preheat the oven to 180°C with air.
Grease a 20 cm diameter springform pan well and line the base with non-stick paper. ,
Wrap the outside of the pan with aluminum foil to prevent any liquids from seeping through. Pour the mixture into the pan, smoothing the surface with a spoon.
Place the pan on a baking tray and fill the pan with hot water up to the middle of the pan (oven bain-marie).
Bake the cake for 35-40 minutes.
For the feta sauce:
Put the feta cheese, yogurt, garlic (if using), olive oil, salt and pepper in the thermomix.
Blend well until a thick sauce is created.
Stop blending and add the thyme.
Stir with a spoon and transfer the sauce to a bowl.
Serve with the rice cake.
