Rice Cake with Orange Zest
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 199 mg | |||
| Complete sugar | 52 g |
Ingredients
- Ingredients
- 500 milliliters milk
- salt
- 120 grams Arborio rice
- 60 grams sugar
- 1 tsp grated Lemon peel
- 1 Tbsp lemon juice
- 2 Tbsps butter
- 3 eggs
- butter (for the pan)
- 1 organic Orange
- 100 grams sugar
- 5 Tbsps Orange juice
Preparation steps
Boil the milk with a pinch of salt and the rice, turn off stove, cover rice, soak for 30 minutes and then allow to cool.
Separate the eggs. Put yolks, sugar, lemon zest and juice in a bowl. Beat everything creamy with the whisk of an electric hand mixer and stir in the rice. Beat the egg whites until stiff and fold in. Pour into a buttered baking dish or tart pan. Bake in a preheated oven (180°C , approximately 350°F) for 45 minutes.
Meanwhile, rinse orange in hot water, dry and remove peel with a zester in fine strips. Mix sugar and orange juice, bring to a boil, add zests and let simmer gently for about 4 minutes. Remove zests and place on parchment paper to dry. Let syrup cool.
Take the finished rice cake from the oven, brush with about half of the syrup and allow to cool. To serve, garnish with candied zest.
