The Rice Cake is a delightful dessert with ancient origins. There are many versions and many variants, but today I will show you mine: simple and with few ingredients. The result is a cake with a moist and soft texture that melts in your mouth.
Remember: not all types of rice are suitable. The recommended varieties for success are Arborio, Vialone Nano, or Roma. The reason is simple: you need a grain that releases a lot of starch to give the dessert that unique creaminess.
So, arm yourself with the right rice and come with me to create this truly delicious dessert!
Let’s start baking! A hug, Giusi
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 1 Hour
- Portions: 5 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients for the Rice Cake
- 3 1/3 cups milk
- 3 eggs
- 3/4 cup granulated sugar
- 3/4 cup Vialone Nano rice
- 1 tbsp cognac (Not necessary)
Steps for the Rice Cake
In a tall pot, bring the milk to a boil. Pour in the rice and sugar and cook the rice (according to the time indicated on the package). Towards the end of cooking, add the cognac.
Once cooking is complete, remove from the stove and allow the mixture to cool completely. Stir occasionally to prevent a skin from forming on top.
When the mixture has cooled, start blending in the eggs one at a time. Once all the eggs are incorporated, pour the mixture into a silicone mold or one lined with parchment paper measuring 9.5 inches in diameter.
Bake at 350°F (preheated static oven) for 40-45 minutes.
Allow the cake to cool completely within the mold.
And here is our delicious Rice Cake ready! A dessert that smells of tradition and simplicity, perfect to enjoy at the end of a meal or as a tasty snack. I hope this moist and soft version pleases you as much as it did me.
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Storage
The rice cake, once completely cooled, can be stored in the fridge for 2-3 days in a tightly sealed container, or covered with plastic wrap. It is also delicious served cold!
