almond apricot rice cake

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Almond Apricot Rice Cake

 

Recipe By :Robin Robertson

Serving Size : 0 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried apricots

1/2 cup golden raisins

3 cups cooked short-grain rice

1 cup water

1 cup coconut milk

1/2 cup sugar (or a natural sweetener)

1 teaspoon vanilla extract

1/2 cup ground almonds

 

Place the apricots and raisins in a heat-proof bowl, add boiling water to cover

and allow to sit for 10 minutes until soft. Drain and chop the apricots and set

aside. In a medium saucepan, combine the rice and water and simmer for 10

minutes or until rice is very soft. Drain, if necessary, and place in a bowl.

Add the reserved raisins and apricots, the coconut milk, sugar, and vanilla

extract, stirring to blend well. Transfer mixture to a lightly oiled springform

pan and bake for 30 to 40 minutes, or until firm but still a little moist. Allow

cake to cool in the pan, then refrigerate for several hours to firm up. To

serve, carefully remove the sides of the springform pan and sprinkle the top of

the cake with ground almonds. Serve at room temperature.

Serves 6 to 8

 

Source:

" Rice and Spice "

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Per Serving (excluding unknown items): 2618 Calories; 93g Fat (30.4% calories

from fat); 44g Protein; 434g Carbohydrate; 25g Dietary Fiber; 0mg Cholesterol;

74mg Sodium. Exchanges: 11 1/2 Grain(Starch); 2 Lean Meat; 10 1/2 Fruit; 17

Fat; 6 1/2 Other Carbohydrates.

 

NOTES : This moist, dense cake resembles a cheesecake but has a texture similar

to bread pudding. It makes a surprising change from traditional rice puddings.

The clingy texture of short-grain rice works best for this dessert.

 

Nutr. Assoc. : 0 0 0 0 0 1440 0 0

 

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