Grandma’s rice cake recipe is a delicious creamy dessert that can be enjoyed at any time of the day, for breakfast, a snack, or after a meal. The rice dessert is flourless and tastes very good even when eaten warm, just reheat it for 30 seconds in the microwave. The classic rice cake has a shortcrust pastry shell and a creamy filling like this one, but this version has just the creamy part that will enchant you with every bite. Now let’s see how to make the rice cake, and if you try it, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven, Stove
Cuisine: Italian
Seasonality: All seasons

Rice Cake Ingredients

3/4 cup Vialone Nano rice
1 2/3 cup milk
1/3 cup pine nuts
2 eggs
1/2 cup sugar
Half packet baking powder
to taste powdered sugar
2 egg yolks
2/3 cup powdered sugar
2 1/2 tbsp cornstarch
1 lemon
1 cup milk

Tools

Electric whisk
Springform pan 8 inch

How to prepare grandma’s rice cake recipe

Start preparing the rice cake by pouring the milk into a pot
and the rice, and cook for 20 minutes or until the rice has absorbed all the milk, stirring occasionally and making sure it doesn’t stick to the bottom.
When the rice is ready, transfer it to a bowl or a plate and let it cool.
In the meantime, prepare the pastry cream by pouring the cornstarch into a saucepan,
the powdered sugar,
the egg yolks
the lemon zest
and the milk gradually, ensuring it blends with the other ingredients and avoiding lumps.
Then put it on the heat and, stirring constantly, bring to a boil and allow to thicken.
Take the pine nuts and set aside a handful for decorating the top of the cake, then chop the remaining ones.
Pour the eggs and sugar into a bowl
and beat with an electric whisk until you get a light and fluffy mixture,
then add the sifted baking powder and fold it into the eggs with a spatula, using upward and downward movements so as not to deflate the mixture.
Next, add the rice,
the chopped pine nuts,
and the pastry cream, folding with a spatula using upward and downward movements so that the eggs remain well whipped, or else you will compromise the success of the dessert.
Butter and flour the pan and pour the mixture in,
then add the whole pine nuts set aside.
Bake in a preheated static oven at 350°F for 50 minutes. Once baked, remove the cake from the oven, let it cool, then remove it from the pan and sprinkle with powdered sugar.