- 7 cups milk
- 1 vanilla bean
- 1 1/2 cups Arborio rice
- 1 cup white sugar
- 3 strips lemon peel
- 5 eggs, separated
- 1 (1.5 fluid ounce) jigger orange liqueur
- 1/4 cup raisins
- 1 orange, zested
- 1 tablespoon confectioners' sugar, or to taste
- 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.
- 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.
09/15/2019
recipepes.com
zesty orange rice cake, recipe
PT15M
PT1H
5
455 calories
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