This is my mom's recipe who handed it down to me. So delicious!

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
additional:
30 mins
total:
2 hrs 10 mins
Servings:
12
Yield:
1 9-inch cake pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring milk to a simmer in a saucepan; add vanilla bean and stir. Mix rice and white sugar into simmering milk; add lemon peel. Bring liquid to a boil, reduce heat to low, and simmer, stirring constantly, until rice is tender, 20 to 25 minutes. Transfer saucepan to the refrigerator and chill, at least 30 minutes.

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  • Whisk egg yolks and orange liqueur together in a bowl. Beat egg whites in a separate bowl until foamy. Continue to beat egg whites until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

  • Preheat oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.

  • Remove vanilla bean and lemon peel from rice. Stir raisins and orange zest into rice; add egg yolk mixture and stir. Softly fold egg whites into rice mixture. Slowly pour rice mixture into the prepared cake pan.

  • Bake in the preheated oven until set, about 1 hour. Sprinkle confectioners' sugar over rice cake.

Nutrition Facts

297 calories; protein 9.3g 19% DV; carbohydrates 52.5g 17% DV; fat 4.9g 8% DV; cholesterol 88.9mg 30% DV; sodium 88.2mg 4% DV. Full Nutrition