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Rich Rice Pudding Cake Recipe

Indulge in this creamy, dreamy twist on classic rice pudding! This decadent rice pudding cake is unbelievably delicious and surprisingly easy to make. Using Arborio rice (or any short-grain Italian rice), this recipe creates a rich, caramelized masterpiece that's perfect for dessert or a special occasion. Get ready to impress your friends and family with this show-stopping cake!

Prep Time 20 mins
Cook Time 50 mins
Calories 330.7 kcal
Protein 14g
Rating 5.0 (1 Reviews)
Rich Rice Pudding Cake 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rich Rice Pudding Cake

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How to Make Rich Rice Pudding Cake

  1. In a medium saucepan, combine 1 cup half-and-half, 1/2 cup Arborio rice (or short-grain Italian rice), 1/4 cup packed light brown sugar, zest of 1 orange, 1 teaspoon ground coriander, and a pinch of salt. Bring to a simmer over medium heat, stirring frequently.
  2. Reduce heat to low and cook at a bare simmer, stirring frequently, for 15 minutes, or until most of the liquid is absorbed.
  3. Remove from heat and let stand for 10 minutes. Discard the orange zest and whisk in 2 large eggs and 1 teaspoon vanilla extract.
  4. Meanwhile, butter an 8 x 1 1/2-inch round cake pan.
  5. In a small heavy saucepan, combine 1/2 cup granulated sugar and 1/4 cup water over medium heat. Stir until sugar dissolves.
  6. Increase heat to high and bring to a boil. Use a wet pastry brush to wash down any sugar crystals clinging to the sides of the pan.
  7. Boil, swirling the pan occasionally towards the end to even out the color, until the caramel is a dark gold color (about 3-5 minutes).
  8. Carefully pour the hot caramel into the prepared cake pan and swirl to coat the bottom.
  9. Let stand until cooled and hardened.
  10. Preheat oven to 350°F (175°C). Position a rack in the top third of the oven.
  11. Pour the rice mixture into the caramel-lined cake pan and smooth the top with a spatula.
  12. Bake for 35-40 minutes, or until the top is lightly browned and the center is just slightly jiggly.
  13. Let cool completely on a wire rack.
  14. Run a thin knife around the edges of the pan.
  15. Invert the cake onto a serving plate. Tap the pan gently to release the cake.
  16. Cut into wedges and serve. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

87g

Fat

46g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Italian American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Desserts Rice Cakes Pasta Rice And Grains