Rice Pudding Cake: the easy and sweet dessert recipe

Total time: 1H45
Difficulty: Low
Serves: 8 people
By Cookist
300 g
full-fat milk
1,5 liters
160 g
Icing sugar
400 g
orange and lemon zest
1 tbsp

Often times you’ll find that dishes made with simple ingredients taste the best. This Rice Pudding Cake is one of those desserts. Although the origin of rice pudding is often disputed, it started as a way to use non-expensive ingredients to create a satisfying dessert. With a handful of pantry ingredients (milk, eggs, sugar, butter, and rice), you can whip us this lovely recipe which is similar to Italian Rice cake. It has all the sweet flavor of rice pudding, but with the texture of a cake. This makes is easy to serve as you can slice it in the same way you would slice a classic cake.


Pro Tips

– You can use any other non-dairy milk in this recipe (try almond, cashew, so, or oat milk). Cashew milk might be the best option, because a higher fat content will make for a creamier Rice Pudding Cake. You can even use coconut milk.

– If you’re following a gluten-free diet, remember to use gluten-free breadcrumbs for sprinkling.

– Use a substitute for eggs to make the recipe vegan.

– If you like coconut, feel free to add desiccated coconut to the filling of the cake.

– The Rice Pudding Cake is delicious when served with a berry coulis (or other fruit preserves).

– If you like more texture, you can also make a cookie crust with crushed oat cookies.


Rice Pudding Cake Variations

Italian Rice Pudding: This recipe is similar to the Italian torta di riso. Leave out the orange and use only lemon zest.

German Rice Pudding (also called Reisfladen): Make a bread dough and fill it with the rice pudding cake mixture. This is usually served with whipped cream.

Hungarian Cake: Hungarian rice cake (rizskoch) is made with the same ingredients and is served more like a pudding. Raisins are often added, and dusted with powdered sugar and plum preserves or whipped cream.


How to store Rice Pudding Cake

Store any leftovers in the fridge for up to 3 days, just make sure to keep it in an airtight container. Once the cake has cooled off after baking, you can refrigerate it within two hours.

How to make Rice Pudding Cake


Add milk to a large sauce pan over medium heat.


Add rice to a pan over low heat and mix, cook for 30 minutes.


Add the cubed butter to a small sauce pan over medium heat.


Separate the eggs and beat the yolks with sugar.


Add the orange and lemon zest and whisk until combined. Mix with the milk and rice mixture.


Beat the egg whites until stiff peaks form. Add to the rest of the ingredients.


Grease s springform cake pan with melted butter and sprinkle with breadcrumbs.


Pour the batter into the cake pan.


Bake for 60 minutes at 320°F/160°C.


This Rice Pudding Cake can be served fresh out of the oven, or enjoyed cold!

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