The rice and coconut cake is perhaps my favorite dessert lately: simple and delicious!
This cake is typical of the Bolognese tradition, but my version is decidedly revisited, as it does not use almond flour but coconut flour, and no liqueur because I don’t like them in desserts.
Shall we give it a try?
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 1 Hour 15 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 5/8 cups whole milk
- 1 cup Roma rice
- 1 cup granulated sugar
- 1/2 cup coconut flour
- 1 lemon (zest, grated)
- 1 bean vanilla
- 1/2 orange (juice)
- 2 oz candied citron
Tools
- 1 Blender
- 1 Springform pan
Steps
First of all, pour the milk into a large pot with the vanilla (only the seeds from the pod) and half of the indicated sugar and bring to a boil.
At this point add the rice, stir well, lower the heat and let it simmer for about 1 hour over low heat, being careful that it does not stick; the time needed for the rice to absorb all the milk and cook properly.
Set it aside and let it cool, stirring from time to time.
Whip the eggs with the remaining sugar and the grated lemon zest and add the rice, folding gently from the bottom up so as not to deflate the mixture.
Finally add the coconut flour, folding again from the bottom up.Then flavor with the orange juice.
Pour into a buttered and floured pan, or lined with parchment paper.
Bake in a preheated static oven at 356°F for about 50 minutes until nicely golden. The rice and coconut cake should be moist and creamy.
Finally let it cool for a few hours and, if you like, garnish with a dusting of powdered sugar.
I added small colored sugar meringues for a touch of originality.
Storage
The rice and coconut cake will keep for a maximum of 2-3 days in the refrigerator. Take it out a little while before serving so it is not cold.
