Breads, Biscuits and Cakes Recipes - Tangy Rice Tea Bread

Ingredients

• 100 g/4 oz/1/2 cup long-grain rice

• 300 ml/1 1/4 cups pure orange juice

• 400 g/14 oz/1 3/4 cups caster (superfine) sugar

• 2 eggs, beaten

• Grated rind and juice of 1 orange

• 50 g/2 oz/1/4 cup butter, melted

• 225 g/8 oz/2 cups plain (all-purpose) flour

• 175 g/6 oz/1 1/2 cups whole meal flour

• 10 ml/2 tsp baking powder

• 5 ml/1 tsp bicarbonate of soda (baking soda)

• 5 ml/1 tsp salt

• 50 g/2 oz/1/2 cup chopped walnuts

• 50 g/2 oz/1/2 cup sultanas (golden raisins)

• 50 g/2 oz/1/4 cup icing (confectioners') sugar

• Butter for spreading (optional)

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Method:

1. Cook the rice in plenty of boiling salted water for about 15 minutes until tender. Drain, rinse with cold water and drain again.

2. Meanwhile, mix the pure orange juice, sugar, eggs, all but 2.5 ml/1/2 tsp of the orange rind (reserve the rest and the juice for the icing) and the melted butter in a mixing bowl.

3. Sift the flours, baking powder, bicarbonate of soda and salt over the top, then tip in the bran remaining in the sieve.

4. Fold in using a metal spoon. Fold in the cold rice, the nuts and sultanas. Turn into two 450g/1lb greased loaf tins (pans).

5. Bake at 180°C/350°F/gas mark 4 for about 1 hour or until risen and golden and a skewer inserted in the centers comes out clean.

6. Leave to cool in the tins for 10 minutes, then turn out on to a wire rack to cool.

7. Blend the icing sugar with enough of the reserved orange juice and rind to form a smooth paste.

8. Drizzle over the loaves and leave to set. Served sliced, with butter if liked.