Cherry and Rice Cake

2 Reviews
100% would make this recipe again

A typical Spring dessert that I prepare during the Winter Holidays with imported cherries to spoil my celiac friends.

Preparation : 20 min Cooking : 35 min Standing : 1 h Cooking Dish : 10 in. (24 cm) diameter
210 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Kosher
  • Vegetarian
  • Artery-healthy
  • Heart-healthy

Ingredients

700 g cherries 70
1/2 cup red wine 125 mL
3/4 cup sugar 150 g
4 cups milk, partly skimmed, 2% 1 L
1 2/3 cup arborio rice 300 g
1/8 tsp salt 0.4 g
3 tbsp Cognac, or Brandy 45 mL
2 eggs size large
butter, unsalted, to grease the baking dish
2 tsp icing/confectioners' sugar 5 g

Before you start

Cherries can be pitted before or after cooking.

Method

  1. Briefly wash the cherries, without letting them soak. Combine them with 1/2 cup (100 g) of sugar and wine in a saucepan. Bring the liquid to a boil. Reduce heat to medium-low and simmer, with occasional stirring, until the liquid thickens and the cherries are cooked, about 15 min. Do not overcook the cherries so that they keep their shape. Let cool down then remove the pits. Set aside.
  2. Meanwhile, pour the milk in a second pan. Bring to a boil, then add the rice and salt. Simmer gently, uncovered, until the rice is cooked, about 18-20 min. During the cooking, stir occasionnally to prevent the grains from sticking together. All the milk should be absorbed at the end. Remove any excess liquid. Stir in the remaining sugar and Cognac then set aside.
  3. Preheat the oven to 175°C/350°F. Butter a 10" springform cake pan.
  4. Let the rice mixture cool down a few minutes then incorporate the eggs (otherwise they will cook immediately). Stir in the cherries with their syrop. Pour the mixture into the prepared cake pan.
  5. Put the pan in the middle of the oven, then bake for about 30-35 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake out of the oven and let it cool down.
  6. When the cake is cool, transfer it to a serving dish. Dust the top of the cake with the confectioner's sugar then serve.

Nutrition Facts Table

per 1 Serving (240 g)

Amount

% Daily Value

Calories

210

Fat

3 g

4 %

Saturated 1.3 g
+ Trans 0.1 g

7 %

Cholesterol

40 mg

Sodium

60 mg

3 %

Carbohydrate

42 g

14 %

Fibre

1 g

5 %

Sugars

24 g

Net Carbs

41 g

Protein

6 g

Vitamin A

7 %

Vitamin C

6 %

Calcium

11 %

Iron

4 %

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Selenium, Vitamin B12, Vitamin D
Source of  :
Calcium, Folacin, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin B2, Zinc
Low  :
Fat, Saturated Fat, Sodium
Free  :
Trans Fat

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Milk and Alternatives ½
Meat and Alternatives 0
Fats 0
Other Foods 1

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

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