Concrete Angel would like to try baking a rice cake so here's a recipe I've found in my 'normal' cook book. I haven't tried it out. Do you think it can be adapted to IBS rules (too much fat perhaps)?? I have no experience yet with substituting, so could one of you experts 'edit' it?
My next problem is to convert the European grams to ounces, I hope the measurements won't be too weird!
400 g tinned apricots (halved) (c 14 oz) 1 l milk (soy milk?) 1 vanilla pod 1 tsp lemon zest 200 g short grain rice (7 oz) 100 g Butter (!!) 4 egg yolks (!!!) 100 g sugar (3.5 oz) 50 g flour (1.8 oz) 50 g ground almonds (1.8 oz) 3 egg whites, pinch of salt 2 tbsp icing sugar
Drain apricots, keep some to side for decoration, dice the other halves. Boil rice with milk, vanilla pod and lemon zest and leave to simmer for 20 mins (for unexperienced cooks, better keep stirring). Leave to cool. Preheat oven to 200 centigrades (390 F) Blend butter (or substitute!) egg yolks (ditto), sugar, flour and almonds. Beat egg whites with salt until stiff. Mix rice with butter mixture and fold in egg whites. Grease and flour 24 cm (9.5'') spring form or equivalent (I would use baking paper instead). Fill in mixture and bake for one hour. Leave to cool for 10 mins then turn onto rack. Sprinkle icing sugar on top.
It also says to decorate the cake with blobs of cream and to put the left over apricot quarters on top!! Any substitute for that? Anyway, I'm sure it would be nice just to have it with icing sugar.
This is fun and I'm really curious for your suggestions!!