Bolu-hare (sweet rice cake)

Instructions

1. Cook the rice in 300 ml of water with a lid on for about 20 minutes, until very tender and the water has been absorbed.
2. Preheat the oven to 180 °C. Butter a 22 cm round tin.
3. Mix the still-warm rice with the coconut milk, sugar and pinch of salt, then leave to cool for 10 minutes.
4. Beat the eggs and stir them into the rice mixture with the grated coconut, vanilla and cinnamon.
5. Pour the mixture into the tin and smooth the surface. Scatter with raisins if using.
6. Bake for 45 to 50 minutes, until the top is golden and a skewer comes out almost dry.
7. Leave to cool completely in the tin before turning out, so the cake holds together well.
8. Sprinkle with grated coconut and cut into slices.