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Orange Rice Cake

By: 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."

Rating: This weblink has been rated 3 times with an average star rating of 3.3 Read Reviews (1)

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Original Recipe Yield 1 - 10 inch Bundt pan
 

Ingredients

  • 1 cup white rice
  • 1 quart milk
  • 3/4 cup butter
  • 1 cup white sugar
  • 5 egg yolks
  • 5 egg whites
  • 2 tablespoons grated orange zest
  • 1/2 cup golden raisins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.
  4. In a medium bowl, beat the egg whites to stiff peak stage. Gently fold the whites into the rice mixture.
  5. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 319 | Total Fat: 16.1g | Cholesterol: 124mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2006 by GLOWENZ 
I made this cake for a wheat-free friends birthday. The cake went down well with everyone. I... MORE

 
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