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Sweet rice cake

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Ingredients for 1 servings:

  • 1 liter of milk
  • 250 g rice pudding
  • 1 pinch of salt
  • 65 g butter
  • 4 eggs
  • 1 packet of vanilla sugar
  • 125 g sugar
  • Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the rice pudding using one liter of milk and the 250g of rice. Stir in a pinch of salt. When the rice pudding is ready, set aside and let cool. Separate the egg yolks and egg whites. Cream the butter, sugar, vanilla sugar, and egg yolks until fluffy. Beat the egg whites until stiff peaks form. Then stir 1/3 of the egg whites into the egg yolk mixture, then fold in the remaining 2/3 of the egg whites. Stir the cooled rice pudding into the foam, spoonful by spoonful. Then transfer everything to a greased springform pan. Bake in a preheated oven at 150°C for 45-60 minutes, until the rice cake is golden brown and firm on top. The cake tastes best fresh from the oven. It can be served with applesauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Sweet rice cake