Creamy Rice Pudding Cake | RecipeYum
Rice Pudding was one of my favourite sweet treats throughout my childhood, so it’s fitting that it gets an upgrade to cake format! This unusual bake is good fun, and makes a striking dessert. Introducing, the Rice Pudding Cake.
After spotting this recipe for a curious sounding Rice Pudding Cake on a few websites, I just had to give it a try. After all, I’m a big fan of Rice Pudding, but have never tried it in cake form! Curiosity just got the better of me.
This cake is layered. Two layers, one of rice and one of a thick, sweet custard, come together for this sweet, creamy, and delicious combination. I will warn you, if you’re making this, that it is very sweet. I cut the amount of sugar in this recipe by 50g, and I still found it very sweet. So, I strongly recommend serving a sharp fruit compote alongside this rice pudding cake, or even some fresh fruit, such as raspberries, with whipped cream. This will really help but through the sweetness of the cake.
The top layer of custard should be just set. This means that, when you’re checking if it’s done, it should have a slight wobble. This will make for a delicate custard. The last thing you want is a custard that’s far too thick and solid. Now, I don’t mean undercook it so it’s still liquid, it needs to have solidified, but only just about set in the centre. The edges will always be thicker and more firmly set, to hold the slice together.
The sugar is this cake ensures a dark golden and slightly caramelised top, but the drop of alcohol that’s also added gives a zing to the custard that’s much needed. Combined with a touch of lemon zest, it makes for an acidic flavour that the cake much requires. Rum is the classic spirit used in this cake. I, of course, substituted it for Whiskey. You could, however, try mixing it up with some orange liquor or limoncello, to add to the fruity essence.
Experimentation is the name of the game! Remember, this cake is very sweet, so if you don’t have a sweet-tooth, maybe cut the sugar down just a touch further. I would love to try this Rice Pudding cake with a little fruit cooked into it, but I can’t recommend that until I’ve tested it. If you like a walk on the wild side, give it a shot!
- 200g caster sugar
- 100g risotto rice
- 6 large free-range eggs
- 50mls spirit (I used whiskey)
- Zest of half a lemon
- 1 tsp vanilla extract
- 475mls whole milk
- Grease a solid-bottomed cake pan or pie dish well, and dust with icing sugar.
- Boil the risotto rice in water seasoned with a pinch of salt for 10 minutes, until al dente. Drain, and set aside.
- Preheat your oven to 180C/350F.
- Warm the milk, and whisk in the rice.
- In a mixing bowl, whisk together the whole eggs, sugar, spirit, lemon zest, vanilla extract, and a pinch of salt.
- Add the warmed milk and rice, whisking until combined.
- Pour your mixture into your greased pan and bake for 45 to 60 minutes, checking regularly near the end of baking.
- Remove from the oven when the custard is just set, and the top is caramelised, and dark brown in patches.
- Leave to cool completely before slicing and serving.
- Serve alongside fresh fruit and cream.