Sicilian Rice Cake

Number of servings : 6 Prep time: 15 minutes Cooking time: 1 hour 15 minutes Type of meal : |

Number of servings : 6

Prep time: 15 minutes

Cooking time: 1 hour 15 minutes

Type of meal : | Cakes | Cakes

Special diet :

Ingredients

180 ml / 3/4 cup    arborio-style short grain rice
750 ml / 3 cups    milk
2 strips    orange zest
125 ml / 1/2 cup    currants
60 ml / 4 tbsp    diced candied orange peel
30 ml / 2 tbsp    orange blossom water or orange liqueur
125 ml / 1/2 cup    sugar
4     eggs, beaten

Accompaniment

250 ml / 1 cup    35% cream
45 ml / 3 tbsp    powdered sugar

Directions

In a saucepan, bring the rice, milk and orange zest to a boil. Reduce the heat, cover and simmer gently for 30 minutes. Remove the orange zest and set aside.

Meanwhile, preheat the oven to 190°C / 375°F. Butter a 20 cm / 8” round cake pan and line with parchment.

In a bowl, combine the currants, candied orange peel, orange water or liqueur, and eggs.

Add some of the hot rice to the mixture a little at a time to warm the eggs, then pour all of the egg mixture into the rice, stirring.

Transfer to the prepared pan and bake in the middle of the oven for 40 minutes or until the tip of a knife inserted in the centre comes out clean. Cool on the counter.

Whip the cream with the sugar.

Unmold the cake onto a plate and serve with the whipped cream.

Nutritional information:

Sicilian Rice Cake