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| Orange Rice Cake |
"This wet and delicately flavored cake has been a favorite of my circle of relatives at Easter for years. I want to fill the middle opening with chocolate dipped strawberries inside the spring."
Ingredients :
- 1 cup white rice
- 1 quart milk
- 3/4 cup butter
- 1 cup white sugar
- 5 egg yolks
- five egg whites
- 2 tablespoons grated orange zest
- 1/2 cup golden raisins
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 degrees F (a hundred seventy five ranges C). Butter and flour a 10 inch Bundt pan.
- Rinse the rice under cold water. Drain, and cook dinner rice in the milk over medium-low heat for about 15 mins, or until the rice has absorbed all of the milk. Remove from warmness and set apart.
- In a medium bowl, cream the butter and sugar until light and fluffy. In a separate bowl, beat the egg yolks on high velocity until they're faded yellow and doubled in quantity. Add the egg yolks to the butter combination, mixing properly, and then upload this to the rice. Add the orange zest and the raisins.
- In a medium bowl, beat the egg whites to stiff top stage. Gently fold the whites into the rice aggregate.
- Bake at 350 degrees F (175 stages C) for about 50 mins or until the top of the cake is golden brown and puffed up. Cool on a cord rack for at the least 20 mins before turning out. Cool completely. Serve chilled.
Notes :
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