Soft Cooked Rice Cake
A wonderfully moist and comforting cake made with milk-cooked rice, delivering a creamy texture and a delicate sweetness in every slice. Budget-friendly and easy to make, it comes in a tropical shredded coconut version or a savory-sweet grated cheese twist.
🛒 Ingredients
16 servings
- 250 g (1¼ cups) white short-grain rice
- 500 ml (2 cups) whole milk
- 150 g (¾ cup) granulated sugar
- 150 g (⅔ cup) unsalted butter, softened
- 4 large eggs
- 50 g (½ cup) shredded coconut or grated cheese (e.g. Parmesan or Gruyère)
- 2 teaspoons baking powder
- Pinch of salt (only if using shredded coconut)
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Directions
- 1
Pour the rice and milk into a saucepan. Cook over medium heat for 10 minutes, stirring constantly to prevent sticking. Remove from heat and allow to cool completely before using.
- 2
In a blender, combine the eggs, softened butter, and sugar. Blend until smooth and slightly frothy.
- 3
Add the cooled cooked rice spoonful by spoonful to the blender and blend until you obtain a smooth, lump-free batter.
- 4
Fold in the baking powder and your choice of shredded coconut or grated cheese. Stir gently with a spatula to combine evenly.
- 5
Pour the batter into a greased and floured baking pan. Cover and cook over very low heat for 45 minutes. Test doneness by inserting a toothpick — it should come out clean and dry.
- 6
Let the cake rest for 10 minutes before unmolding. Serve at room temperature or slightly chilled, cut into generous slices.
💡 Chef's Tip
For a tropical flair, go with shredded coconut — it adds wonderful moisture. If using cheese, skip the salt to keep flavors balanced. Leftovers keep well in the fridge for up to 3 days wrapped tightly in cling film.
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