Rich Rice Pudding Cake

Indulge in the comforting decadence of a Rich Rice Pudding Cake, where the creamy nostalgia of classic rice pudding meets the elegance of a baked dessert. Made with velvety Arborio rice, whole milk, and a hint of vanilla, this unique cake is slow-cooked to perfection, resulting in a luscious custard-like texture that melts in your mouth. Subtle layers of cinnamon and optional bursts of sweet raisins elevate its flavor, while a dusting of powdered sugar adds a delicate finish. Perfectly balanced between rustic charm and refined dessert, this crowd-pleaser makes an ideal centerpiece for gatherings or indulgent weeknight treats. Simple to prepare and baked in just under an hour, this cake is a must-try for lovers of creamy confections and inventive dessert ideas.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 150 grams Arborio rice
• 750 milliliters Whole milk
• 250 milliliters Water
• 125 grams Granulated sugar
• 50 grams Butter
• 2 teaspoons Vanilla extract
• 3 large Eggs
• 150 milliliters Heavy cream
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 50 grams Raisins (optional)
• 2 tablespoons Powdered sugar (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or round cake tin and line the bottom with parchment paper.

Step 2

In a medium saucepan, combine the Arborio rice, water, and a pinch of salt. Bring to a boil over medium heat, reduce to low, and simmer uncovered for 10 minutes, stirring occasionally.

Step 3

Add the whole milk to the saucepan and continue cooking over low heat, stirring frequently, until the rice absorbs most of the liquid and becomes creamy (about 20–25 minutes).

Step 4

Remove the saucepan from heat and stir in the sugar, butter, vanilla extract, and raisins (if using). Allow the rice mixture to cool for 10 minutes.

Step 5

In a small bowl, whisk together the eggs and heavy cream. Gradually add the egg mixture to the cooled rice pudding, stirring until fully combined.

Step 6

Pour the rice pudding batter into the prepared cake tin and smooth the top with a spatula. Sprinkle the surface with ground cinnamon.

Step 7

Bake the cake in the preheated oven for 45–50 minutes, or until the top is golden and set but still slightly jiggly in the center. A toothpick inserted into the center should come out mostly clean.

Step 8

Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, gently release the cake from the pan.

Step 9

Before serving, dust the top of the cake with powdered sugar for a decorative finish. Slice and enjoy this rich and creamy dessert!

Nutrition Facts

Serving size	1728.3 grams (1728.3g)

Amount per serving	% Daily Value*
Calories	2466

Total Fat 130.80g	168%
Saturated Fat 72.10g	360%
Polyunsaturated Fat 2.10g
Cholesterol 918mg	306%
Sodium 1431mg	62%
Total Carbohydrate 260.90g	95%
Dietary Fiber 3.20g	11%
Total Sugars 208.80g
Protein 49.70g	99%

Vitamin D 471IU	2357%
Calcium 1122mg	86%
Iron 4mg	22%
Potassium 1827mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 8.2%

Carbs: 43.1%