Spicy Carrot-rice Loaf

2 cups all-purpose flour 1cup cooked arborio or long-grain 8tbspl butter melted and cooled
1/2 cup rice flour white rice 2 carrots, grated
2tsp. baking powder 1/2 cup chopped pecans confectioner's sugar, for dusting
1/2 tsp. baking soda 1/2 cup golden raisins or raisins
1/2 tsp. salt 3 eggs
1tsp. ground cinnamon 1 cup sugar
1/2 tsp. ground nutmeg 1/2 cup lightly packed light brown
1/2 tsp. ginger sugar

1. Lightly grease a 9x5 inch 3. Using an electric mixer, beat 5.Pour into the prepared pan
loaf pan. Line with waxed the eggs for about 2 min and smooth the top evenly.
paper and grease; dust lightly until light and foaming. Add Bake in a preheated oven
with flour. sugars and continue beating @ 350F for 1-11/4 hours
for a until risen and golden;
further 2 min. Beat in the cover the loaf with foil if it
2. Sift the flour, rice flour, melted butter, then stir in the cools too quickly.
baking powder, baking soda, grated carrots until blended. 6. Cool the loaf in the pan
salt, and spices into a bowl. on a wire rack for about
Add the rice, nuts, and raisins 4. Pour the egg and carrot 10 min. Carefully turn
toss well to coat. Make a well mixture into the well and, out and let cool complet.
in the center of the dry ingred. using a fork, stir until a soft Dust with confect. Sugar
and set aside. batter forms. Do not over mix; and slice thinly to serve.
the batter should be slightly
lumpy.