Rice Pudding Cake Recipes

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.

Steps:

• Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
• Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Steps:

• 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.
• 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.
• Position a rack in the top third of the oven preheat to 350.
• 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.
• 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.

Steps:

• Bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a saucepan over medium heat, stirring often.
• Decrease heat and cook at a bare simmer, stirring often, 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.
• Meanwhile, butter an 8 x1 ½ inch round cake pan.
• Heat the sugar and water in a small saucepan over medium heat, stirring, until the sugar is dissolved.
• Increase heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals.
• Boil, without stirring, and swirling the pan toward the end to even out the color, until the caramel is a dark amber color.
• Pour the caramel into the prepared pan; let stand until cooled and hardened.
• Position oven rack in the top third of the oven and preheat oven to 350°.
• Pour the rice mixture into the cake pan and smooth the top with a rubber spatula.
• bake for 35-40 minutes, or until the top begins to brown but the center is still slightly jiggly.
• Cool completely on a wire rack.
• Run a table knife around the edges of the pan; invert the cake onto a plate; tap on the pan, and carefully remove the pan.
• Serve cut into wedges.