Rice pudding cake: These recipes, which can be buttery or vegan, will never disappoint you

It often turns out that desserts made with simple ingredients are the most delicious. This applies with full force to the rice pudding cake. Although its origins are often disputed, it emerged as a solution to using inexpensive ingredients to create a satisfying dessert. In this article you will learn how to make this simple and delicious pastry!

Recipe for rice pudding cake – this is how you prepare the dessert

With a handful of pantry ingredients (milk, eggs, sugar, butter and rice) you can make this delightfulRecipe for rice pudding cakemagic!

Ingredients:

  • 300 g Reis
  • Full-fat milk 1.5 litres
  • 160 g Butter
  • 6 Owner
  • 400g powdered sugar
  • 1 tablespoon orange and lemon peels

preparation:

  1. Pour the milk into a large sauce pot over medium heat.
  2. Add the rice to the pan over low heat and stir. Let cook for 30 minutes.
  3. Place the diced butter in a small sauce pot over medium heat.
  4. Separate the eggs and beat the yolks with the sugar.
  5. Add the orange and lemon peels and whisk until combined. Then add the milk and rice mixture.
  6. Beat the egg whites until stiff peaks form. Fold it into the remaining ingredients.
  7. Grease a springform pan with melted butter and sprinkle with breadcrumbs.
  8. Pour the batter into the cake pan.
  9. Bake the cake at 160°C for 60 minutes.

Note:This rice puddingCake can be served fresh from the oven or enjoyed cold!

Tips on how to turn this rice pudding cake into a vegan version

  • You can use any non-dairy milk for this recipe (try almond, cashew, soy, or oat milk). Cashew milk might be the best option as a higher fat content makes for a creamier rice pudding cake. You can also use coconut milk.
  • If you are on a gluten-free diet, remember to use gluten-free breadcrumbs for sprinkling.
  • Use an egg substitute to make the recipe vegan.
  • If you like coconut, you can also add shredded coconut to the filling of the cake.
  • The rice pudding cake is delicious when served with a berry coulis.

Variations of the rice pudding dessert

Italian rice pudding: This recipe is similar to the Italian Torta di riso. Omit the orange and only use lemon zest.

Hungarian rice cake: The Hungarian rice cake (rizskoch) is made with the same ingredients and served more like a pudding. Raisins are often added and sprinkled with powdered sugar and plum jam or whipped cream.

Baked rice pudding cake with homemade raspberry syrup

equipment: 19 cm x 30 cm baking tray

Ingredients:

  • 300 g Reis
  • 1.5 liters of water
  • 1.5 liters of milk
  • 5 eggs separated
  • 50 g unsalted butter (room temperature)
  • 1 tablespoon vanilla extract
  • 4 tablespoons agave syrup or sweetener of choice
  • homemade raspberry syrup

Prepare rice pudding cake – follow these steps:

  • Measure the rice and place it in a medium saucepan.
  • Pour the water into the saucepan and bring it to a boil.Tipp: Studies show that more than 70% of arsenic can be eliminated by boiling rice for 5 minutes and then draining the water.
  • Discard the water and replace it with milk. Add vanilla extract and 2 tablespoons agave nectar or sweetener of your choice.
  • Cook the rice over medium-low heat, with the lid closed, stirring occasionally, until it is absorbed into the milk, about 30 minutes.
  • Turn the heat to low and cook the rice with the lid closed for another 10 minutes. With electric cookers, simply turn off the heat completely and let the residual heat take effect.
  • Separate the egg whites from the yolks.
  • Beat the egg yolks with the remaining agave syrup or sweetener of your choice until they turn a light yellow color.
  • Beat the butter until creamy and soft.
  • Mix the egg yolks with the butter. Regardyou on itMake sure the rice is not hot, then fold in the egg yolk and butter mixture.
  • Finally, beat the egg whites until hard peaks form.
  • Gently fold the egg whites into the rice and pour the mixture into a baking tray.
  • Place them in the oven preheated to 180°C for half an hour or until the surface is golden brown. Serve with homemade raspberry syrup.

Sugar-free raspberry syrup recipe

Ingredients:

  • 300 g raspberries
  • Honey or sweetener of your choice to taste
  • 100 ml water

Instructions:

  1. Place the raspberries in a medium saucepan.
  2. Also pour in water and sweetener.
  3. Place the pot on the stovetop over medium-high heat and bring to a boil, stirring occasionally.
  4. When it boils, reduce the heat and cook over low heat for about half an hour until it thickens.
  5. Take a bowl and a strainer to pour the juice into the strainer.
  6. Squeeze the juice through the sieve to end up with seedless syrup.
  7. Store the syrup in the refrigerator before using it.

Would you like to enjoy an oatcake with bananas? Delicious recipescan be found here!