Desserts and sweets Recipes Rice

Rice pudding cake

Rice pudding cake


  • Half
  • 120 minutes
  • For 10 people
  • 0.4 € / person
  • 340kcal per 100g.

How to make a rice pudding cake .

I present you a variation of the traditional rice pudding , a version in the shape of a cake. An equally creamy dessert , with a smooth texture and a delicious flavor.

I present you a variation of the traditional rice pudding , a version in the shape of a cake. An equally creamy dessert, with a smooth texture and a delicious flavor. We have given a very original twist to the original and equally delicious recipe.

You see from the photo that I am not lying, also the touch of cinnamon makes me remember when you put the first spoon in your mouth, Asturias and its rice pudding.

And that the rice pudding is very good, the original recipe is a hit of the Spanish gastronomy but, what if we give a return to the usual recipe in the form of a cake? A perfect ending to a special meal.

A rice pudding prepared with a special rice so that it can withstand that slow, slow and unhurried cooking and the rice is perfect. For this dessert we trust the special rice desserts that always give us such a good result.

A recipe for use if we use what we have left over from cooking a rice pudding or preparing a rice exclusively for this delicious tart. You dare?

Preparation of the tart cookie base

  1. We crush the cookies to make a powder to prepare the base of the cake. Melt the butter and mix it in a bowl with the crushed cookies.
  2. We spread a mold, preferably removable, with butter and line its base with parchment paper or oven paper.
  3. If we use a ceramic-based mold, this step will not be necessary.
  4. We spread the mixture of biscuits with butter throughout the base and press lightly until we have compacted it on its entire surface.
  5. We reserve in the fridge until it is time to pour the cake mixture.

Preparation of the rice pudding cake

  1. In a saucepan, pour the rice and add water until it is covered.
  2. We put the saucepan on the fire and cook over medium high heat until the water has evaporated. We withdraw and reserve.
  3. In a large saucepan, add the whole milk, the cinnamon stick and the lemon peel.
  4. We heat the milk and at the moment it begins to boil we remove from the heat.
  5. Add the rice that we have reserved and put the casserole back on the fire.
  6. At the time that the milk returns to a boil, we lower the heat to a minimum and let it cook for 35-45 minutes, without stopping stirring.
  7. When the rice like a milk cream, we remove the cinnamon stick and the lemon peel, add the sugar and stir well so that it mixes with all the rice.
  8. Let it cook for 10 more minutes, stirring at all times. We remove the casserole from the heat.
  9. At this point we add the gelatine leaves that will already be fully hydrated and, stir to dissolve with the heat of the rice pudding and integrate.

Final presentation of the rice pudding cake

  1. We pour the mixture into the mold with the biscuit base that we have reserved and let it temper before storing in the fridge.
  2. We keep in the fridge for 3 or 4 hours until the rice pudding has curdled.
  3. Carefully unmold the cake and place on the serving platter or plate. Sprinkle with ground cinnamon and serve.

Have I convinced you? This rice pudding cake I assure you that it has everything you need to become your favorite dessert.

Here you have a step by step in photos where I show how to prepare this rice pudding cake. Do not miss any detail so that they come out of you delicious.

Tips for a yummy pudding rice cake

  • The size of the mold that I used for the cake in the photo is 23 cm. diameter. I advise you for this cake always a mold of between 20 cm. and 24 cm.
  • If the cake is for you (without children at home) we can give an adult point to the dessert, a touch of liquor, anise, sweet wine or a splash of rum. A perfect way to finish a special meal.
  • This cake allows us to have it prepared in advance, because it is kept in the fridge for a few days. Ready to serve it on your chosen day and enjoy with your guests without spending all day in the kitchen.
  • Another way to make it would be in individual glasses, not very large, that are like a slice of cake. In the event that you do it individually, you don’t need to put all the gelatin, half of it comes. It will be creamier.
  • Cinnamon and lemon manage to add that sweetness to dessert. With a flavor similar to meringue milk . Be careful with the amount of cinnamon you add to the cake as it can be a little bitter.

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