Hungarian Rice Pudding Cake with Red Wine Cherry Sa

Name: Hungarian Rice Pudding Cake with Red Wine Cherry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter, for the pan; Rice flour, for dusting; 2 1/2 cups cooked medium or long-grain white rice, at room temperature; 2 1/2 cups milk; 7 large eggs; 1 cup sugar; 1 heaping teaspoon fresh lemon zest; Pinch fine sea salt; 1 pound dark sweet cherries, pitted, or 12 ounces pitted frozen cherries; 1/4 cup sugar; 1/2 cup merlot

Servings: persons

1
1.
2
Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again.
3
Dust the pan lightly with rice flour.
4
Spread the cooked rice along the bottom of the pan.
5
2.
6
Warm the milk in a small saucepan over low heat.
7
3.
8
Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked.
9
Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
10
4.
11
Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
12
5.
13
While the cake cooks, make the red wine cherry sauce.
14
Combine the cherries, sugar, and wine in a saucepan over medium heat.
15
Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes.
16
Cool and set aside.
17
6.
18
Transfer the cake to a wire rack to cool for 30 minutes.
19
Invert onto a platter and lift the pan.
20
Remove the parchment paper.
21
Cut into wedges and serve with the cherry sauce.

1009

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Butter, for the pan, Rice flour, for dusting, 2 1/2 cups cooked medium or long-grain white rice, at room temperature, 2 1/2 cups milk, and more.

Yes, Hungarian Rice Pudding Cake with Red Wine Cherry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hungarian Rice Pudding Cake with Red Wine Cherry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions