Orange Rice Cake
This delightful rice pudding recipe combines creamy arborio rice with a subtle hint of vanilla and citrus flavors. Baked to perfection, every bite of this luscious dessert offers a comforting taste experience that can be enjoyed warm or cold. The addition of orange liqueur and juicy raisins adds a burst of sweetness that perfectly complements the creamy texture of the pudding. Perfect for a cozy evening treat or a sweet ending to any meal, this dessert is sure to become a fast favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 1.7 litre/3 pints milk
- 1 vanilla pod
- ½ lemon
- 200g/7oz sugar
- 300g/10½oz arborio rice
- 5 large free-range eggs
- 50ml/2fl oz orange liqueur
- 40g/1½oz raisins
- 1 orange
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 24cm/10in loose-bottomed cake tin with greaseproof paper.
- Place the milk, vanilla pod, lemon zest and sugar in a large saucepan and bring to the boil. Add the rice and simmer on a medium to low heat for about 20â25 minutes, until the rice is al dente and has absorbed the milk but still has a creamy consistency. Remove from the heat and allow to cool. Remove vanilla pod and lemon zest.
- In a bowl, whisk the egg yolks and liqueur until creamy. In another bowl, whisk the egg whites until stiff peaks form when the whisk is removed.
- Add the egg yolk mixture to the cooled rice, then fold in the stiffened egg whites, followed by the raisins and orange zest. Pour in the prepared tin and bake in the oven for one hour. Serve warm or cold, sprinkled with a little extra orange zest to finish.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8-10
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