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Rice and Orange Cake

A different and great cake, if you like rice pudding. A cake made with rice! Yeah, with rice.
Cakes and pastries
18 June, 2018

( Antonio Carluccio & Gennaro Conaldo)

Here we are, again with something new and different; something that I had never eaten and I didn’t know existed either.

A cake made with rice! Yeah, with rice. If you like rice pudding, this would be like the cake version. It’s super tender, fluffy, creamy. Ideal for dessert or a snack. Easy to make, with common ingredients, great for the kids and something innovative, like to take when we have to go to someone’s house and do not want to arrive empty-handed.

You can eat well alone, accompanied with cream chantilly, sweet milk, caramel sauce, strawberrysauce, what that they like best.

The reality is that I made half the recipe in case I had to throw everything away and I did it in a 20 cm tall diameter mold. And I also used a double Carolina rice instead of the arborium, and I skipped the orangeliqueur, because I didn’t have it.

I’ll pass you the original recipe.


– Preheat the oven to 180ºC. Butter and cover with butter paper and re-coat a 24 cm diameter mold.

– Put the milk, the essence, the pieces of lemon peel and sugar in a small bowl and bring it to a boil. Add the rice to it and boil over low heat for about 20-25 minutes until the rice is al dente and has absorbed the milk, but still has a creamy consistency. Removing from the heat and as it cools, it will absorb more liquid. Remove the lemon peel.

– In a bowl beat the yolks with the liqueur until they are creamy. In another bowl, beat the whites to snow.

– Add the yolks mixture to the already cold rice (room temperature) and mix gently. Add the whites to snow and incorporate them in enveloping form, alternating with raisins and orange zest.

– Put the preparation in the mold and cook for 1 hour.

– Serve warm or cold.


1,700 liter of whole milk

A splash of vanilla essence

The skin of ½ lemon in 3 pieces

200 g sugar

300 g of arboric rice

5 eggs (separate yolks from whites)

50 ml of orange liqueur

40 g raisins

1 orange zest.

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