Rich Rice Pudding Cake
Indulge in the comforting decadence of a Rich Rice Pudding Cake, where the creamy nostalgia of classic rice pudding meets the elegance of a baked dessert. Made with velvety Arborio rice, whole milk, and a hint of vanilla, this unique cake is slow-cooked to perfection, resulting in a luscious custard-like texture that melts in your mouth. Subtle layers of cinnamon and optional bursts of sweet raisins elevate its flavor, while a dusting of powdered sugar adds a delicate finish. Perfectly balanced between rustic charm and refined dessert, this crowd-pleaser makes an ideal centerpiece for gatherings or indulgent weeknight treats. Simple to prepare and baked in just under an hour, this cake is a must-try for lovers of creamy confections and inventive dessert ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Arborio rice
- 750 milliliters Whole milk
- 250 milliliters Water
- 125 grams Granulated sugar
- 50 grams Butter
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 150 milliliters Heavy cream
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 50 grams Raisins (optional)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or round cake tin and line the bottom with parchment paper.
In a medium saucepan, combine the Arborio rice, water, and a pinch of salt. Bring to a boil over medium heat, reduce to low, and simmer uncovered for 10 minutes, stirring occasionally.
Add the whole milk to the saucepan and continue cooking over low heat, stirring frequently, until the rice absorbs most of the liquid and becomes creamy (about 20–25 minutes).
Remove the saucepan from heat and stir in the sugar, butter, vanilla extract, and raisins (if using). Allow the rice mixture to cool for 10 minutes.
In a small bowl, whisk together the eggs and heavy cream. Gradually add the egg mixture to the cooled rice pudding, stirring until fully combined.
Pour the rice pudding batter into the prepared cake tin and smooth the top with a spatula. Sprinkle the surface with ground cinnamon.
Bake the cake in the preheated oven for 45–50 minutes, or until the top is golden and set but still slightly jiggly in the center. A toothpick inserted into the center should come out mostly clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, gently release the cake from the pan.
Before serving, dust the top of the cake with powdered sugar for a decorative finish. Slice and enjoy this rich and creamy dessert!
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 260.9 g | 95% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 208.8 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 1122 mg | 86% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1827 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
