Sweet rice cake

Sweet rice cake.

This cake is a great way to find a compromise between the lovers and lovers of breast rice porridge!



200 grams of rice varieties of jasmine

1 liter of milk

Sugar 125 g

chopped zest of 1 lemon

300 ml heavy cream (I 35%)

1 h. Spoon of vanilla extract or 1 packet of vanilla sugar (took a pinch of vanilla)

6 eggs (yolks separated from the whites)

To decorate: 2 sliced kiwi, fresh raspberries, mint leaves

The square shape with a side of 25 cm (I have a form with a side of 26 cm


Boil the rice for 2 minutes in boiling water and drain. Put the rice in a large pan with non-stick coating, pour the milk, add sugar and chopped zest from one lemon. Bring to a boil, stirring occasionally, over low heat. Reduce heat to minimum and cook the rice for about 20 minutes, stirring until the milk is completely absorbed and the rice grains are tender and swollen.

Give rice to cool to room temperature.

Preheat oven to 170 * C.

When the rice has cooled down and is slightly warm, whip the cream with the vanilla extract or vanilla sugar, add egg yolks one at a time.

Separately, whip the egg whites into a strong stable foam.

Add the rice first mass 1 tbsp. a spoonful of whipped cream with the yolks, stir, and then enter the rest of the whipped cream and mix gently.

In the resulting mass enter the 1 st. a spoonful of whipped proteins, stir and put the remainder of the protein, gently stirring from top to bottom.

Put a layer of weight even in a square shape with a side of 25 cm (I have a form with a side of 26 cm, laid oiled baking paper, because the lock is broken).

Bake for about 50 minutes – the cake must rise and become golden (my cake lacked 42 minutes). Push your fingers on top of the cake – the product should be slightly soft as not fully congealed jelly.

Give the cake to cool in the form, then put in the fridge for a few hours.

Ready pie cut into portions and garnish with sliced kiwi, fresh raspberries and mint leaves.

You can file a cake with honey, jam, sour cream, yogurt, etc.


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