How to Make Rice Pudding Cake: A Comforting Dessert with a Twist

Rice pudding, that creamy, nostalgic dessert, gets a delightful upgrade in this recipe. We’re combining the comforting flavors of rice pudding with the satisfying texture of a cake to create a treat that’s sure to impress your family and friends. This rice pudding cake is incredibly easy to make and is perfect for any occasion, from a casual weeknight dessert to a special gathering.

Ingredients You’ll Need

For this recipe, you’ll need two sets of ingredients: one for the rice pudding base and another for the cake layer. Don’t worry, everything is readily available at your local grocery store.

For the Rice Pudding:

• 1 cup medium-grain rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup raisins (optional)

For the Cake Layer:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract

Tools You’ll Need

• Large saucepan
• 9×13 inch baking dish
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons

Step-by-Step Instructions

Making the Rice Pudding Base

1. In a large saucepan, combine the rice, milk, sugar, and salt.
2. Bring the mixture to a boil over medium heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the pudding has thickened.
3. Remove from heat and stir in the vanilla extract and raisins (if using). Set aside.

Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Do not overmix.

Assembling and Baking the Cake

1. Pour the prepared rice pudding into the greased baking dish.
2. Carefully pour the cake batter over the rice pudding, spreading it evenly.
3. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Tips and Tricks for the Perfect Rice Pudding Cake

• For a richer flavor, you can substitute whole milk with coconut milk.
• If you prefer a less sweet cake, reduce the sugar in the cake layer to 3/4 cup.
• To prevent the cake from browning too quickly, you can loosely tent the baking dish with aluminum foil during the first 30 minutes of baking.

Serving and Enjoying Your Rice Pudding Cake

This rice pudding cake is best served warm. You can enjoy it on its own, or add a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of honey for an extra touch of sweetness. This cake is also delicious served with a scoop of vanilla ice cream.

FAQs about Making Rice Pudding Cake

Can I make this recipe ahead of time?

Yes, you can assemble the rice pudding cake and refrigerate it for up to 24 hours before baking. Allow it to come to room temperature before baking as directed.

Can I freeze leftover rice pudding cake?

Yes, you can freeze leftover cake for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Conclusion

This rice pudding cake is a simple yet satisfying dessert that is sure to become a family favorite. It’s a delightful combination of textures and flavors that is perfect for any occasion. Give this recipe a try and let us know what you think in the comments below! Don’t forget to share your creations with us on social media! For more delicious and easy dessert recipes, be sure to check out our other posts like this one on how to make asure, a traditional Turkish dessert. Happy baking!