Best 3 Orange Rice Cake Recipes

RICE COOKER ORANGE UPSIDE-DOWN CAKE RECIPE BY TASTY

Steps:

• In a large bowl, combine the cream cheese and 100 g (½ cup) of the sugar. Add the eggs and whisk until combined.
• Zest one half of the orange over the batter. Add the lemon juice and whisk to combine.
• Add the pancake mix and melted butter, and whisk until the batter is smooth.
• Brush the bowl of the rice cooker with melted butter.
• Sprinkle the remaining tablespoon of sugar on the inside of the bowl so that it is well coated.
• Slice the orange into 7 thin slices and lay on the inside of the bowl.
• Pour the batter over the oranges, and cook for 40 minutes.
• Remove the bowl of the rice cooker and place a plate over the top. Carefully flip the bowl upside-down so that the cake slides onto on the plate with the orange slices on top.
• Enjoy!

ZESTY ORANGE RICE CAKE

Steps:

• Bring milk to a simmer in a saucepan; add vanilla bean and stir. Mix rice and white sugar into simmering milk; add lemon peel. Bring liquid to a boil, reduce heat to low, and simmer, stirring constantly, until rice is tender, 20 to 25 minutes. Transfer saucepan to the refrigerator and chill, at least 30 minutes.
• Whisk egg yolks and orange liqueur together in a bowl. Beat egg whites in a separate bowl until foamy. Continue to beat egg whites until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Preheat oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
• Remove vanilla bean and lemon peel from rice. Stir raisins and orange zest into rice; add egg yolk mixture and stir. Softly fold egg whites into rice mixture. Slowly pour rice mixture into the prepared cake pan.
• Bake in the preheated oven until set, about 1 hour. Sprinkle confectioners' sugar over rice cake.

ORANGE RICE CAKE

Steps:

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