Simple and Tasty Rice Cake

This baked rice cake combines slow-cooked milk rice, fluffy eggs, almond flour, and a splash of amaretto into a dessert. The rice simmers gently in sweetened milk until creamy, then is mixed with egg. This dessert is great during a family dinner or even a special holiday bake. Anyone who enjoys creamy rice pudding or almond-scented pastries will instantly fall in love with this simple and tasty creation.

What Is Rice Cake?

This baked rice cake is inspired by traditional Italian-style rice desserts often found in regions like Emilia-Romagna and Tuscany, where rice is simmered in milk and transformed into celebratory sweets.

Historically, rice-based desserts became popular in Italy during the Renaissance, when rice cultivation expanded in northern regions. Over time, families adapted the recipe with local flavors like liqueurs such as amaretto.

Pro Tips for the Best Rice Cake

• Cook the rice slowly. Keep the heat low and stir occasionally so the rice absorbs the milk evenly without sticking.
• Let the rice cool before mixing. Adding hot rice to the eggs can scramble them, so patience here is key.
• Don’t skip the parchment paper to ensure easy removal and clean slices.

Frequently Asked Questions

Can I make this rice cake without amaretto?

Yes, you can omit the amaretto if you want. Replace it with a tablespoon of milk or a few drops of almond extract. The taste will still be delicious, but the almond aroma may be slightly milder.

Why does my rice cake seem too soft in the center?

Rice cake continues to set as it cools, so it may appear soft when first removed from the oven. Allow it to cool completely before slicing to achieve the right consistency. If it still feels underbaked, it may need an additional 5-10 minutes in the oven.

Can I use a different type of rice?

Short-grain rice works best because it releases starch and creates a creamy texture. Long-grain rice will not produce the same richness and may result in a looser mixture. Avoid instant or parboiled rice for this recipe.

How to Store Rice Cake

Allow the cake to cool completely before storing and then refrigerate for up to 4 days. The texture will become slightly firmer in the fridge, but it remains moist and flavorful. It can also be frozen for up to 2 months.

How to Make Rice Cake

Step 1

Step 1

In a saucepan, combine the milk, sugar, and vanilla sugar. Bring to a gentle boil, then add the rice. Lower the heat and cook slowly for about 1 hour, stirring occasionally, until the rice absorbs all the milk and becomes thick and creamy. Remove from the heat and allow it to cool.

In a saucepan, combine the milk, sugar, and vanilla sugar. Bring to a gentle boil, then add the rice. Lower the heat and cook slowly for about 1 hour, stirring occasionally, until the rice absorbs all the milk and becomes thick and creamy. Remove from the heat and allow it to cool.

Step 2

Step 2

Line a 24cm cake mold with parchment paper. Pour the mixture into the mold and bake at 180°C (360°F) for 50 minutes.

In a mixing bowl, add the eggs and the remaining sugar, and beat with an electric mixer. Mix in the lemon zest, cooled rice mixture, almond flour, and amaretto to the whipped eggs. The mixture will be thick and creamy.

Step 3

Step 3

Slice and serve.

Line a 24cm cake mold with parchment paper. Pour the mixture into the mold and bake at 180°C (360°F) for 50 minutes.

Step 4

Step 4

Allow the cake to cool before removing it from the mold. Transfer to a serving dish and dust generously with powdered sugar.

Step 5

Step 5

Slice and serve.