TORTA DI RISO
Italian Rice Cake
A beautiful and unique cake made from rice. It's simply delicious. Enjoy!
You'll need... 900ml lactose free milk 2/3 cup rice malt syrup 1 tsp vanilla essence Pieces of lemon rind 180g arborio rice 3 eggs 30ml Cointreau (orange liqueur) 3 tbsp raisins Zest of half an orange
Grease & line an 8-inch spring-form cake tin with baking paper. Place milk, rice malt syrup, vanilla & lemon rind in a medium saucepan & bring to boil. Add rice & simmer over a medium to low heat for about 25 min, stirring occasionally. Continue to simmer until the rice is cooked & the milk has absorbed but still has a creamy consistency. Remove from the heat & allow to cool. Discard the lemon rind. Preheat oven to 180°C. Whisk egg yolks & liqueur until creamy. In separate bowl, whisk egg whites until stiff. Add egg yolk mixture to the cooled rice, then fold in the egg whites, followed by the raisins & orange zest. Pour in prepared tin & bake for 1 hour.
Serve warm or cold, with a dollop of natural yoghurt, a sprinkle of cinnamon & orange zest
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