Rice Pudding Cake

Rice Pudding Cake

Here’s a cross between a rice pudding and flan. Don’t make it if you don’t like either from the aforementioned above. But if you are a fan of both, you might find this cake interesting. I served it with very ripe peaches and whipped cream, but almost any fruit or berries will go nicely.

The recipe adapted from Lori Longbotham “Luscious creamy desserts”.

Rice Pudding Cake

Makes 1 8-inch cake, about 10 servings


  • ½ cup granulated sugar
  • ¼ cup water
  • 4 cups half-and-half
  • 2/3 cup Arborio or other short-grain Italian rice
  • ½ cup packed light brown sugar
  • Zest from 2 lemons, removed in wide strips with a vegetable peeler (count your strips!)
  • ¾ tsp ground coriander
  • 1/8 tsp salt
  • 3 large eggs
  • 1 ¼ tsp pure vanilla extract


Spray the bottom and the sides of an 8-by-1 ½-inch round cake pan with oil. Stir together the sugar and water in a high-sided small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves, then raise the heat to moderately-high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until the syrup turns deep amber in color. Immediately remove the pan from the heat and pour the caramel into the prepared cake pan. Quickly tilt the pan to cover the bottom with the caramel. Set aside to cool and harden.

Center an oven rack and preheat the oven to 350F.

Bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a medium heavy saucepan over medium heat. Stirring constantly, cook for about 15 minutes, or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, stirring occasionally, then discard the zest (make sure you took all zest stripes from the mixture).

In a small bowl whisk the eggs and vanilla together, then whisk into the rice mixture.

Pour the rice mixture into the cake pan, smooth the top. Bake the cake for about 35-40 minutes, or until the top just begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack. Run a thin knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Serve with lightly whipped cream and fresh fruit or berries.

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12 Responses to “Rice Pudding Cake”

  1. I’ve actually been thinking about making warm rice pudding of late, because I love it and haven’t had it in awhile. Haven’t tried rice pudding cake before, but I think I would love it too.

  2. It looks beautiful! And it will be great when you can’t decide if making rice pudding or flan!

  3. oooh–i would love to eat that–nice recipe!

  4. That looks soo good…i’ve never had rice pudding before, but i think i’ll start now!! Such gorgeous peaches!!

  5. looks interesting and yummy!

  6. I`v never ate rice pudding before, and your cake seems to be the right way to try to make it.
    Can the cake be stored for a few days, or should it be eaten in the same day of the making?
    thanks! :)

  7. i have to say, i’m not really a fan of either rice pudding (unless it’s loaded with cinnamon) or flan, but this looks really neat! the texture seems to be very unique. maybe this’ll break me of my aversion to the other desserts. :)

  8. I happen to love flan but, not when made really super rich and thick-I like when it’s a lighter custardy carmely yum. :)

    Your cake looks light and wonderfully delicious!
    How were the peaches? TI heard this was supposed to be a great great year for peaches but, I have only had good and not so great this season.

  9. Y, I love warm rice pudding. But it’s too hot here now for this kind of dessert.

    Rita, Bonbon Oiseau, thank you for the compliments.

    Christy, thank you. Rice pudding is a wonderful thing on its own. You really should try it one day. And you are right, peaches were great.

    Thip, thank you for your kind comment.

    Naama, the cake leftovers tasted OK the next day but the caramel got almost absorbed, so, it wasn’t so presentable.

    Grace, thank you. But don’t blame me if you make it and don’t like it :) You have been warned :)

    Ivy, this cake doesn’t seem rich. But it also has a lot of texture from the rice kernels – I can’t call it the creamiest thing either. The flavor is very nice though.
    I can’t complain about the peaches. These particular (the white ones) were incredibly sweet and juicy.

  10. I am definitely a fan of both, although.. finding the perfect flan recipe has been mine and my husbands goal for years. :) We try so many! I will look forward to trying this one with rice!

  11. Yeah -just tried this out.

    Couldn’t be bothered with caramel, didn’t have baking dish, but the egg does ‘work’…

    I was scouring the cupboard for pudding fodder but all I could find was a tin of prunes and some rice pudding.

    I threw the prunes and half the juice in a deep china rectangular dish. I thought this would stop the pudding sticking to the bottom (which it did).

    I gave 2 eggs a v.good whopping in a separate bowl. Other recipes say to separate the eggs; sod that. I then chucked-in the rice pudding and, not having any lemons, sloshed in some yellow lemony liqueur I found .

    It had about 50 mins in the oven at 200oC odd.
    Came out a treat, oh yeah! A bit like Portuguese ‘pudim’ (firm cream caramel) mixed with the rice pudding. Nice n firm.

    Only real problem was waiting for it to cool down -tasted excellent as a hot pud.

    Others would probably find plums more appetising but hey, prunes are all I had. Also, given the choice, in the recipe I’d probably substitute the coriander with nutmeg.

    Great recipe for the resourceful cupboard-rummager.

  12. Fiveportions, I’m glad you liked the idea. Although you made so many changes you can easily consider it your own recipe :)

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