Best 2 Rice Pudding Cake Recipes
Indulge your sweet tooth with our delectable Rice Pudding Cake, a harmonious blend of classic comfort and modern elegance. This exceptional dessert combines the comforting flavors of creamy rice pudding with the rich, decadent texture of a velvety cake, resulting in a symphony of textures and flavors that will tantalize your taste buds. Dive into our curated collection of rice pudding cake recipes, each offering a unique twist on this timeless classic. From the traditional baked rice pudding cake, infused with warm spices and plump raisins, to the innovative slow cooker version, where the rice pudding gently simmers in a creamy bath, we have a recipe to suit every craving and occasion. Whether you prefer a gluten-free rendition or a vegan delight, our recipes cater to diverse dietary needs, ensuring everyone can savor this delightful treat. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
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RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE
Categories Cake Fruit Rice Dessert Bake Apricot Cherry Almond Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
- Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
- Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.
RICE PUDDING CAKE
The secret ingredient in this delicious cake is rice. It tastes a lot like rice pudding, only in a different form.-Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for 5 minutes; drain and set aside. In a large saucepan, cover rice with water; bring to a boil. Drain the liquid; add milk to rice. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender; set aside., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Add the rice mixture, raisins and orange zest. Beat egg whites until stiff; fold into batter. Spoon into a greased 10-in. tube pan. Sprinkle with crumbs. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Dust with confectioners' sugar. Serve warm or chilled.
Nutrition Facts : Calories 244 calories, Fat 12g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 142mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
Tips:
- Use high-quality ingredients: The quality of your ingredients will directly impact the flavor and texture of your rice pudding cake. Use fresh, organic ingredients whenever possible, and avoid using processed or pre-packaged products.
- Cook the rice pudding until it is thick and creamy: The rice pudding should be thick enough to hold its shape when baked, but not so thick that it is dry or rubbery. Cook the rice pudding over medium heat, stirring constantly, until it has reached the desired consistency.
- Use a variety of spices and flavorings: Rice pudding cake is a versatile dessert that can be flavored with a variety of spices and flavorings. Some popular options include cinnamon, nutmeg, vanilla, and lemon zest. You can also add dried fruits, nuts, or chocolate chips to the batter for a more decadent dessert.
- Bake the cake until it is golden brown: The rice pudding cake should be baked until it is golden brown on top and a toothpick inserted into the center comes out clean. The baking time will vary depending on the size and shape of your pan, so keep an eye on the cake while it is baking.
- Serve the cake warm or cold: Rice pudding cake can be served warm or cold. If you are serving it warm, top it with a dollop of whipped cream or ice cream. If you are serving it cold, chill it in the refrigerator for at least 2 hours before serving.
Conclusion:
Rice pudding cake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up leftover rice, and it is also a relatively inexpensive dessert to make. With a little planning and effort, you can create a rice pudding cake that is sure to impress your family and friends.
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