Posted by: marthabernie | May 21, 2013

Torta di Riso al Profumo d’Arancio (Orange Rice Cake) – Gluten Free

It’s been awhile since I’ve posted a gluten free recipe.  As I’ve explained before, I became familiar with gluten intolerance and Celiac Disease in 1993 when the oldest child of friends in Ireland was diagnosed with it.  The incidence of Celiac Disease is high in Ireland, perhaps the highest in the world, but it often goes undiagnosed both there and in the United States.  In the early days, it was a struggle to make baking flour from rice, bean and other flours.  Today there are several really good gluten free flours and baking mixes on the market which simplify the process greatly, and of course, stores like Whole Foods and even Trader Joe’s carry many gluten free products.  I think this is more in demand to the gluten free diet fad that ran rampant through the US about two years ago, but it certainly makes life easier for the Celiacs.

The recipe that follows is Italian and came from the British cooking magazine, BBC GOOD FOOD, submitted by Chef Gennaro Contaldo.  As usual with these British recipes, you will have to convert the measurements.

TORTA de Riso al Profumo d’Arancio (Orange Rice Cake)

1.7 litres milk

1 vanilla pod

the pared rind of half a lemon (in one or two pieces)

200 grams caster sugar (very fine sugar)

300 grams Arborio rice

5 large eggs, separated

50 ml orange liqueur

40 grams raisins

finely grated zest of one large orange

Put the milk, vanilla pod, lemon rind and sugar in a large pan.  Bring to a boil.  Add the rice and simmer on medium low heat for about 20 to 25 minutes, stirring occasionally, or until the rice is al dente and has absorbed the milk but still has a cream consistency.  Remove from heat and allow to cool.  Discard the lemon rind.

Heat oven to 180 degrees C (about 325 degrees F).  Grease and line a 24 cm loose bottomed cake tin with baking parchment.  Whisk the egg yolks and orange liqueur in a bowl until creamy.  In another bowl, whisk the egg whites until stiff.  Add the egg yolk mixture to the cooled rice, then fold in the egg whites, raisins and nearly all the orange zest.   Pour into the cake tin and bake for one hour.  Serve warm or cold, sprinkled with icing (powdered) sugar and orange zest.

NOTE:  Best served when slightly warm with a spoon of mascarpone or whipped cream, and even a splash of Cointreau.  And Cointreau does not contain gluten.


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