Gluten-free Calabrese Orange Rice Cake
* from Two Greedy Italians
Ingredients:
• 3 pints of milk (I used cream cause I was out of milk)
• 1 vanilla pod or 2 tsp. vanilla
• Zest from 1 lemon - cut in large pieces
• 7 ounces of white sugar
• 10.5 ounces of Arborio rice
• 5 large free-range eggs, separated
• 2 fluid oz. orange liquor
• 1/2 cup of sultana raisins
• Zest from 1 orange - small shreds
Preheat the oven to 350 degrees. Grease and line a 10-inch loose-bottomed cake tin with greaseproof paper.
Place the milk (cream), vanilla, lemon peel pieces and sugar in a large saucepan and bring to the boil. Add the rice and simmer on medium to low heat for about 20-25 minutes, until the rice is al dente and has absorbed the milk but is still a creamy consistency. Remove from heat, place in a large mixing bowl and let cool.
Add raisins and orange zest to rice while it is cooling.
Beat egg yolks until creamy and add liqueur. In a separate bowl, whisk egg whites until they form stiff peaks.
Once rice mixture is cooled, add egg yolk mixture and stir until blended. Then gently fold in half of the stiffened egg whites and then remainder. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold sprinkled with a little orange zest and some whip cream on the side if you like. I also flavored my whip cream with 1 T. of fresh orange juice and 1 tsp. vanilla.
Ingredients:
• 3 pints of milk (I used cream cause I was out of milk)
• 1 vanilla pod or 2 tsp. vanilla
• Zest from 1 lemon - cut in large pieces
• 7 ounces of white sugar
• 10.5 ounces of Arborio rice
• 5 large free-range eggs, separated
• 2 fluid oz. orange liquor
• 1/2 cup of sultana raisins
• Zest from 1 orange - small shreds
Preheat the oven to 350 degrees. Grease and line a 10-inch loose-bottomed cake tin with greaseproof paper.
Place the milk (cream), vanilla, lemon peel pieces and sugar in a large saucepan and bring to the boil. Add the rice and simmer on medium to low heat for about 20-25 minutes, until the rice is al dente and has absorbed the milk but is still a creamy consistency. Remove from heat, place in a large mixing bowl and let cool.
Add raisins and orange zest to rice while it is cooling.
Beat egg yolks until creamy and add liqueur. In a separate bowl, whisk egg whites until they form stiff peaks.
Once rice mixture is cooled, add egg yolk mixture and stir until blended. Then gently fold in half of the stiffened egg whites and then remainder. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold sprinkled with a little orange zest and some whip cream on the side if you like. I also flavored my whip cream with 1 T. of fresh orange juice and 1 tsp. vanilla.
