Food from pantry and fridge. This is a simple, easy dessert and budget cooking. I have recreated this recipe from TV cooking program a while ago; it’s looks yummy. So, I try it and change some ingredients. The linked is attached at the bottom. You might be wondering why rice as cake?
TV program says: “Rice is sometimes used in cake recipes in Italy and this is certainly true in the northern regions, where it is cultivated and plentiful. This cake is extremely nutritious and filling – perfect as a tea time snack for children home from school, or even for breakfast!” Most Asian culture rice is the main meal, must have in every household. Rice is now use everywhere in the world.
This dessert can be served any time and any seasons. You can get your children or child off from smartphones, computers, or television and help you bake this cake, and you have got a really nice interaction that seems to be hard and harder to come by these days Quarantine or lockdown.
For me, it is great for winter with rice as dessert and flavoured with orange, texture crunchy craisins and indeed a really comfort, warming dessert to snuggle up with by the fire and serve with a glass of dessert wine. Enjoy with your family!!!
1.7 L milk
vanilla grinder essence (powder)
½ lemon, rind in large pieces
200 g caster sugar
350 g medium grain rice
350 g long grain rice
5 large eggs, separated
300 ml thickened cream
50 ml liqueur wine of your choice
60 g craisins (OPT)
1 orange zest, plus extra for sprinkle (OPT)
1 orange juice
Preheat the oven to 180 degrees C. Grease and line a 23 cm loose-bottomed cake tin with grease proof paper.
Place the milk, vanilla, lemon rind, and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 30–40 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from heat and allow to cool (the rice will become clumpy and hard. Don’t worry). Remove lemon rind.
In a bowl, whisk egg yolks and liqueur until creamy. In another bowl, whisk egg whites until stiff peaks form when the whisk is removed. Stir in the egg yolk mixture, juice and cream to the cooled rice, the rice consistency is to be creamy soft and broken up.
Then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour into the prepared tin and bake in the oven for 1 hour and 30 minutes. Serve warm or cold, if you like to sprinkle with a little extra orange zest to finish. I did not sprinkle the orange zest.
Note: Oven temperature may vary. You might need less or more time. You can use arborio rice. I use Seppeltsfield PARA Grand instead of orange liqueur, you can use any liqueur of your choice. You can omit craisins use other dried fruits. I use craisins as it will expire in 5 days’ time. You can use raisins if you like as the TV program.
The original recipe: https://www.sbs.com.au/food/recipes/orange-rice-cake-torta-di-riso-al-profumo-d-arancio
One thought on “Helen’s orange rice cake”
Sounds really tasty!
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