Creamy Rice Pudding Cake
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 4 cups half-and-half
- 2⁄3 cup arborio rice
- 1⁄2 cup packed light brown sugar
- 8 slices lemon zest, removed with a vegetable peeler
- 1⁄4 teaspoon ground coriander
- salt, a pinch
- 3 large eggs, lightly beaten
- 1 1⁄4 teaspoons pure vanilla extract
- 1⁄3 cup sugar
- 2 tablespoons water
directions
- 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.
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