Preheat oven to 180 degrees C. Butter and flour a 25cm ring tin.
Rinse the rice under cold water. Drain and cook rice in the milk over medium-low heat for about 15 minutes or until the rice has absorbed all the milk. Remove from heat and set aside.
In a medium bowl cream the butter and sugar until light and fluffy.
In a separate bowl whisk the egg yolks on high speed until they are pale yellow and doubled in volume. Add the egg yolks to the butter mixture blending well and then add this to the rice. Add the orange zest and the sultanas.
In a medium bowl beat the egg whites to stiff peak stage. Gently fold the whites into the rice mixture.
Bake at 180 degrees C for about 50 minutes or until the top of the cake is golden brown and puffed up.
Cool on a wire rack for at least 20 minutes before turning out. Cool completely. Serve chilled.
You better like bowls-cos u use a lot of them in this. Not your everyday gluten-free cake - prep time probably more like 30 mins; looks like a cross between a rice pudding and a cake but tastes....great! - 15 Jul 2010
Altered ingredient amounts.
Only used four eggs and let the rice cool probably 30 mins. Plus I lined the tin with baking paper out of habit (I used springform tin not ring) and I think that is necessary. - 15 Jul 2010