Italian Rice Cake
This Italian rice cake recipe has been adapted from a leaflet published by Ente Nazionale Risi, a public office under the Italian Ministry of Agriculture established to promote rice ‘made in Italy’.
It is utterly delicious when served with a compote of fruit or berries. And in addition it is allergy friendly, and one of the few desserts to be enjoyed by people with either gluten or lactose intolerance.
Soak the raisins in Marsala
Bring rice and rice milk to the boil.
Scrape the seeds out of the vanilla pod and save it for later.
Add lemon zest and vanilla pod to the rice.
Cook over low heat for about 30 minutes until all the liquid has been absorbed.
Remove lemon zest and vanilla pod from the cooked rice.
Rub the vanilla seeds into 1 tbsp of sugar.
Mix vanilla sugar and the rest of the sugar with the cooked rice.
Separate egg yolks from egg whites.
Stir yolks into the rice mixture along with drained raisins.
Whip the egg whites until firm and fluffy.
Fold egg whites into the rice mixture.
Pour the batter into an oven-proof dish greased with oil.
Italian rice cake should be baked at 160 C / 320 F for about 30 minutes.
Dust with icing sugar and serve with a fruity salsa or compote.
Other allergy friendly desserts like Italian rice cake
Fruit and vegetable soup with rhubarb sorbet