Italian Rice Cake

The rice cake is an enhanced version of the popular rice pudding. Candied orange zest and vanilla provide additional aroma. If desired, you can also mix pine nuts into the rice mixture before baking.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 l Milk, whole milk

  • 140 g Sugar, white

  • pieces Orange, shell

  • 1 pinch Salt, table

  • 180 g Rice, white, short grain

  • 2 piece Egg, fresh

  • 80 g Candied fruit

  • 1 teaspoon Vanilla, extract, imitation

  • 2 spoons Powdered sugar

Za model

  • 1 spoon Butter, unsalted

  • 2 spoons Breadcrumbs, dried

Steps

  1. Grease the cake pan well with butter and coat it with breadcrumbs. Shake out any excess breadcrumbs from the pan. Store the pan in the refrigerator until ready to use. Finely chop the candied orange zest.

  2. In a large pot with a thick bottom, mix the milk, half of the sugar, orange zest, and salt. Slowly bring the mixture to a boil over moderate heat, then add the rice and cook on low heat for 15 to 20 minutes. Stir the rice occasionally while cooking so it absorbs all the liquid and becomes tender. Transfer the cooked rice to a bowl, remove the orange zest, and let it cool.

  3. Preheat the oven to 170 degrees Celsius. Separate the egg yolks and whites into two bowls. Whisk the egg yolks with the remaining sugar until frothy, and beat the egg whites into stiff peaks.

  4. Mix the frothy egg yolks, candied orange zest, and vanilla extract into the bowl with the rice. Then, gently and slowly fold in the beaten egg whites in two or three additions. Spread the mixture evenly into the cake pan and smooth the top. Bake the cake in the preheated oven for about 60 minutes or until the top is golden brown.

  5. Remove the baked cake from the oven and let it cool completely in the pan. Once cooled, carefully remove the cake from the pan, transfer it to a serving plate or platter, dust with powdered sugar, and serve.

Nutrition Information (Per 100g)

  • Calories: 145.98 kcal
  • Fat: 3.17 g
    • Saturated Fat: 1.25 g
  • Carbohydrates: 24.61 g
    • Sugars: 13.93 g
  • Protein: 3.1 g
  • Fiber: 0 g

Advice

Cook the rice on low heat so the grains slowly swell. Orangeat is candied orange zest. Instead of vanilla extract, use a vanilla bean. Split it in half and scrape out the seeds, then add both the seeds and the pod to the milk.