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My review
Orange Rice Cake
Lois Albanese
"This moist and delicately flavored cake has been a favorite of my family at Easter for years. I like to fill the center opening with chocolate dipped strawberries in the spring."
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Ingredients
servings 319 calsOriginal recipe yields 12 servings (1 - 10 inch Bundt pan)
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch Bundt pan.
- Rinse the rice under cold water. Drain, and cook rice in the milk over medium-low heat for about 15 minutes, or until the rice has absorbed all the milk. Remove from heat and set aside.
- In a medium bowl, cream the butter and sugar until light and fluffy. In a separate bowl, beat the egg yolks on high speed until they are pale yellow and doubled in volume. Add the egg yolks to the butter mixture, blending well, and then add this to the rice. Add the orange zest and the raisins.
- In a medium bowl, beat the egg whites to stiff peak stage. Gently fold the whites into the rice mixture.
- Bake at 350 degrees F (175 degrees C) for about 50 minutes or until the top of the cake is golden brown and puffed up. Cool on a wire rack for at least 20 minutes before turning out. Cool completely. Serve chilled.
Nutrition Facts
Per Serving: 319 calories; 16.1 g fat; 38.1 g carbohydrates; 6.7 g protein; 124 mg cholesterol; 142 mg sodium. Full nutrition
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Reviews
Read all reviews 68 Ratings
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Most helpful positive review
3/25/2006
I made this cake for a wheat-free friends birthday. The cake went down well with everyone. I halved the recipe and made one small round cake. I added vanilla to the recipe and iced it with a ...
Most helpful critical review
12/26/2015
Absolutely delicious rice pudding but a cake? No way!
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3/25/2006
I made this cake for a wheat-free friends birthday. The cake went down well with everyone. I halved the recipe and made one small round cake. I added vanilla to the recipe and iced it with a ...
10/8/2011
My favourite recipe of all time! Very similar to something I tried in Bologna, Italy around Easter. I leave out the raisins, add a tsp of real vanilla to the rice while cooking, and use lemon z...
2/10/2011
this recipe is VERY GOOD — although i must admit i flavoured it with vanilla instead of orange zest, and i did not put raisins in it (personal distaste). / going back a few years i had searc...
4/14/2017
The rice took a whole lot longer than 15mins to absorb the milk but this is quite tasty, though very moist inside. I increased the orange zest to 3tbsp - delicious orange flavour. Nice crisp c...