The sweet rice cake with pine nuts is a simple yet very tasty and delicious cake, wholesome and genuine, made from a base of rice, milk, and eggs. It’s perfect for breakfast or snack for both adults and children.
The rice cake that our grandmothers used to make, within everyone’s reach, does not contain flour or yeast, perfect for those who want a cake but can’t find the right ingredients to bake one.
It’s a dessert with a delicate flavor, slightly flavored with vanilla and other ingredients I added to make it richer and more delicious.
With this quarantine due to coronavirus, many of us don’t have flour and yeast, and they are not always available even in supermarkets, so what better time to make it and enrich it with whatever you have at home.
Follow me in the recipe and make it yourself.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Sweet Rice Cake with Pine Nuts
- 3 cups Milk
- 1 cup Arborio Rice
- 3/4 cup Sugar
- 1 tbsp Butter
- 2 Eggs (medium)
- 1 Cinnamon Stick
- Half Orange Zest (grated)
- 1 Vanilla Flavoring
- 0.7 oz Pine Nuts
- 1 oz Dark Chocolate Chips
- to taste Raisins (sultanas)
- to taste Almonds
Tools
- Pot
- Pan springform 7 inches
- Oven
Preparation for the Sweet Rice Cake with Pine Nuts
In a pot, pour the milk with half the sugar and the cinnamon stick, bring to a boil, then pour and cook the rice for about 18-20 minutes.
Stir from time to time, the rice should absorb almost all the milk.After cooking, the rice is creamy, remove the vanilla stick and add the butter, mix well and let it cool a bit. Meanwhile, preheat the oven to 350°F fan.
In a separate small bowl, beat the two eggs well with the other half of the sugar, then pour into the cooled rice.
Mix well and add the ingredients you like the most.I added half of the pine nuts, the other half I put on the surface, chocolate pieces and chips, raisins, the vanilla flavoring, and grated orange zest.
Mix and blend everything well, then pour into a springform pan, well buttered, otherwise you can use another pan with parchment paper.
Pour the remaining pine nuts on top of the cake and some almonds.
Bake the cake in a preheated oven at 350°F fan for about 25-30 minutes.When it is well cooked and golden, take it out of the oven.
Let it cool a bit before removing from the pan, then place it on a serving plate and serve.If you love rice in a sweet version, also check out this delicious recipe
Vanilla Scented Light Rice Pudding
Anna recommends…
The rice cake keeps in the fridge for a few days.
You can fill and flavor the cake with whatever you have at home or prefer the most.
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Questions and Answers
Can I use a different type of rice besides Arborio?
You can use a vialone nano, roma, or carnaroli, it’s not suitable for salad rice where the grains are separated.
