Rich Rice Pudding Cake Recipe

Name: Rich Rice Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups half-and-half; 2/3 cup arborio rice; 1/2 cup light brown sugar; 8 slices lemon zest; 3/4 teaspoon ground coriander; 1 pinch salt; 3 large eggs, lightly beaten; 1 1/4 teaspoons vanilla extract; 1/3 cup sugar; 2 tablespoons water

Servings: persons

4 cups half-and-half
2/3 cup arborio rice
1/2 cup light brown sugar
8 slices lemon zest
3/4 teaspoon ground coriander
1 pinch salt
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla extract
1/3 cup sugar
2 tablespoons water

1
Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
2
Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened.
3
Position a rack in the top third of the oven preheat to 350.
4
Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
5
Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 cups half-and-half, 2/3 cup arborio rice, 1/2 cup light brown sugar, 8 slices lemon zest, and more.

Yes, Rich Rice Pudding Cake 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.

Rich Rice Pudding Cake

How did you like this recipe?

Frequently Asked Questions