Spicy Carrot and Rice Loaf Recipe

Spicy Carrot and Rice Loaf Recipes

Ingredients :

115g butter, melted and cooled, plus extra for greasing

225g plain flour, plus extra for dusting

80g rice flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp freshly ground nutmeg

1/2 tsp ground ginger

60g cooked rice

60g chopped pecans

70g sultanas or raisins

3 eggs

200g caster sugar

115g light brown sugar

2 carrots, grated

icing sugar, to dusting

Method :

Grease 900g loaf tin lightly. Line with non-stick baking parchment and grease; dust lightly with flour. Sift the flour, rice flour, baking powder, bicarbonate of soda, salt and spices into a bowl. Add the rice, nuts and sultanas or raisins and toss well to coat.

Make a well in the center of the dry ingredients and set aside. Using an electric mixer, beat the eggs for about 2 minutes until light and foaming. Add the sugars and continue beating for a further 2 minutes. Beat in the melted butter, then stir in the grated carrots until blended.

Pour the egg and carrot mixture into the well and, using a fork, stir until a soft batter forms; do not over-mix, the batter should be slightly lumpy. Pour into the prepared tin and smooth the top evenly. Bake in a preheated oven, 350F/Gas 4 for 1-1 1/4 hours until risen and golden; cover the loaf with foil if it is browning too quickly.

Cool the loaf in the tin for about 10 minutes. Carefully turn onto a wire wrack and leave to cool completely. Dust with icing sugar and slice thinly to serve. Rice flour gives this loaf a tender crumb, while the cooked rice adds a chewy texture. Use any type of rice you have to hand.

Serves 10

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