Step 1
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat cover and simmer for 20 minutes. Remove from heat and set aside.
Step 2
Place raisins in a small saucepan and cover with boiling water. Cook over low heat or 10 minutes. Remove from heat drain and set aside.
Step 3
To Make Dough: In a medium bowl or in a food processor combine flour and 1/3 cup superfine sugar. Cut in butter or pulse in processor until mixture looks like cornmeal. Mix in 1 egg yolk. Stir in ice water 1 tablespoon at a time until mixture holds together when you squeeze it. Wrap with plastic wrap and let rest in refrigerator for at least 2 hours.
Step 4
In a medium saucepan combine cooked rice milk orange zest and 1 tablespoon of sugar. Cook over low heat stirring frequently until mixture is creamy and thick. Remove from heat. Whisk 3 egg yolks with 1/3 cup sugar in a large bowl. Gradually add hot rice mixture about a cup at a time whisking constantly. Stir in ricotta cheese cooked raisins and cinnamon. Add vanilla and orange flower water. Let mixture cool to room temperature.
Step 5
Preheat oven to 350 degrees F (175 degrees C).
Step 6
Roll out 3/4 of the pastry dough into an 11-inch circle and line the bottom and sides of a 9-inch springform pan. Cover lightly with plastic wrap and refrigerate. Roll out remaining dough into a 10-inch circle and cut into lattice strips.
Step 7
In a large glass or metal mixing bowl beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter to lighten it then quickly fold in remaining whites until no streaks remain.
Step 8
Pour filling into dough-lined pan. Criss-cross the lattice strips over the filling. Seal the lattice strips to the bottom pastry edge.
Step 9
Bake in preheated oven for an hour or until pastry is golden brown. Cool at room temperature for about 4 hours then keep refrigerated.