Finally, I decided to make the Rice Cake with Coconut and Almonds. It is a simple and genuine cake made with basic ingredients that you usually have at home, like rice, eggs, sugar, and milk. I assure you that everyone will love it, and it will disappear in no time. Here are some other recipes with coconut and almonds, if you have a minute take a look.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rice Cake with Coconut and Almonds
- 5 oz Arborio rice
- 4 cups milk
- 2 oz almonds
- 2 oz hazelnuts
- 1 cup coconut flour
- 1 cup sugar
- 4 eggs
Tools
- Bowl
- Spatula
- Springform Pan
Steps for Rice Cake with Coconut and Almonds
This cake is very simple to prepare. To cook the milk, I used fresh cow’s milk, but if you are lactose intolerant, you can substitute it with plant-based milk. Since I use coconut flour, you could also use coconut milk. So, put the milk in a pot and when it starts to boil, add the rice and let it cook for 35 minutes on low heat. I recommend stirring often to prevent it from sticking to the bottom. Once the rice is cooked, let it cool.
Blend the almonds and hazelnuts until you get a flour. If you don’t have hazelnuts, use just almonds or vice versa.
Beat the eggs with the sugar, pour in the rice cream, and the flours (coconut, almonds, and hazelnuts) and mix everything with a fork or silicone spatula.
Pour the batter into a 9-inch springform pan lined with parchment paper. Bake at 338°F and let it cook for 40/45 minutes, always adjust according to your oven.
Once cooked, let it cool before garnishing with powdered sugar and serving at the table.
If you like, follow me on Facebook by clicking The Recipe Book of the Vergare. I’ll be waiting for you …Ivana
You can also find me on Instagram and on Pinterest
Return to the HOME to read all the other recipes
