This creamy rice cake is an easy and comforting dessert that combines the rich flavors of custard with soft, tender rice. It’s a great way to use up leftover custard and transform it into a delightful cake that’s perfect for any occasion. With a hint of lemon zest and vanilla, this dessert has a wonderfully light and fragrant aroma. The smooth texture and delicate sweetness make it a perfect treat to enjoy with family and friends.
Why You’ll Love This: You’ll love this creamy rice cake for its simplicity and how it transforms basic ingredients into a wonderfully rich and comforting dessert. The combination of creamy custard, soft rice, and a hint of lemon zest creates a beautiful flavor balance. It’s easy to make and offers a satisfying, nostalgic taste that everyone will enjoy.
Perfect Occasion: This rice cake is perfect for casual family gatherings, afternoon tea, or as a simple dessert after dinner. Its creamy and soft texture makes it a comforting treat, especially during colder months. It’s also a fantastic way to repurpose leftover custard, reducing food waste while creating something delicious.
Decoration Tips: Before serving, dust the top with powdered sugar for an elegant finish. You can also add a dollop of whipped cream on the side or serve it with a drizzle of caramel sauce for extra indulgence. A sprinkle of lemon zest on top will add a fresh and vibrant touch to the presentation.
Recipe:
Ingredients:
- 700ml milk
- 200g rice
- 400-500g custard (crema pasticcera)
- 50g rice flour or cornstarch (for extra creaminess)
- 2 eggs
- Zest of 1 lemon
- 1 packet baking powder (approximately 16g)
- 1 packet vanillin or 1 tsp vanilla extract
- 1-2 tablespoons powdered sugar (optional, to taste)
Instructions:
- Cook the Rice:
- In a medium saucepan, bring the milk to a simmer over medium heat. Add the rice and cook, stirring occasionally, until the rice is tender and has absorbed most of the milk (about 15-20 minutes). The mixture should be creamy but not too dry. Set aside to cool slightly.
- Prepare the Batter:
- In a large mixing bowl, combine the cooked rice with the custard (crema pasticcera), mixing well to fully incorporate.
- Add the rice flour (or cornstarch) and mix until smooth.
- Beat the eggs and stir them into the mixture, followed by the lemon zest, baking powder, and vanilla. Mix everything together until well combined.
- Sweeten to Taste:
- If desired, add 1-2 tablespoons of powdered sugar to the batter, depending on how sweet you like your cake.
- Prepare the Cake Pan:
- Preheat your oven to 170°C (340°F). Grease and flour a round cake pan (about 22-24 cm in diameter), or line it with parchment paper.
- Bake the Cake:
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake in the preheated oven for about 45 minutes, or until the cake is set and lightly golden on top. The exact baking time may vary depending on your oven and the size of your cake pan, so do the toothpick test to check if it’s done.
- Cool and Serve:
- Once baked, remove the cake from the oven and allow it to cool completely in the pan.
- After cooling, transfer the cake to a serving plate. Optionally, dust the top with powdered sugar before serving.
Enjoy!
