Caramel Rice Cake

Caramel Rice Cake is the ultimate comfort dessert that marries silky vanilla-infused rice with a glossy layer of homemade caramel. This French-style gâteau de riz is easy to assemble, bakes hands-off, and delivers a show-stopping slice every time.

Chilled or just cool from the oven, each bite offers creamy grains suspended in custard, crowned by liquid amber caramel that seeps into every crevice.

Ingredients: (Caramel Rice Cake)

• 1 litre whole milk (4 cups)
• 1 vanilla bean, split and scraped  – or – 1 teaspoon pure vanilla extract
• 1 pinch fine sea salt
• 200 g round dessert rice or Arborio (1 cup)
• 30 g unsalted butter, diced (2 tablespoons)
• 120 g granulated sugar (⅔ cup) – for the rice mixture
• 2 large eggs, lightly beaten
• 100 g granulated sugar (½ cup) – for the caramel
• 2 tablespoons water – for the caramel

Instructions:

1. Prepare the caramel.
   Place the 100 g sugar and 2 tablespoons water in a small, heavy saucepan over medium-high heat. Do not stir once the sugar dissolves; instead, swirl the pan occasionally to colour the syrup evenly. Cook until it turns a deep amber (5–7 minutes). Immediately and carefully pour the hot caramel into a 1.5-litre (6-cup) loaf pan or ring mould, tilting so it coats the entire base. Set aside to cool and harden while you make the rice.
2. Cook the rice.
   In a heavy-bottomed saucepan, combine the milk, scraped vanilla seeds and pod (or extract), and the pinch of salt. Bring just to a boil over medium heat. Stir in the rice, reduce heat to low, and simmer gently, uncovered, for 30–35 minutes. Stir often, especially toward the end, until the grains are tender and the milk has thickened to a porridge-like consistency.
3. Sugar & butter enrichment.
   Remove and discard the vanilla bean. Add 120 g sugar and the diced butter to the hot rice. Stir until the butter melts and the sugar dissolves completely. Let the mixture cool for 5 minutes so it is warm but not boiling hot.
4. Finish the custard batter.
   Off the heat, whisk the lightly beaten eggs into the warm rice mixture in a slow, steady stream. Work quickly and thoroughly so the eggs emulsify without scrambling, creating a rich custard base.
5. Set up for baking.
   Pre-heat the oven to 180 °C / 350 °F. Place a deep roasting tin on the centre rack and pour in enough hot water to come halfway up the sides of your loaf pan once it is added—this is your bain-marie (water bath).
6. Bake.
   Pour the rice batter over the hardened caramel in the mould. Carefully transfer the mould into the water bath and bake for 40–45 minutes, until the cake is set but still slightly wobbly in the centre and lightly golden on top.
7. Cool & chill.
   Remove the mould from the bain-marie and let it cool on a rack to room temperature. Cover and refrigerate for at least 3 hours (or up to 24 hours) so the caramel liquefies and the cake firms up for clean slicing.
8. Unmould & serve.
   Run a thin knife around the inside edge of the pan. Invert a serving plate over the mould, flip in one swift motion, and gently lift off the pan. The caramel will cascade over the rice cake. Slice with a hot, dry knife and serve chilled or just slightly cool.

FAQ:

Q: Can I use long-grain rice instead of Arborio?
A: For the classic creamy texture, stick with round dessert rice or Arborio. Long-grain varieties remain too firm and won’t release enough starch to set the custard.

Q: How do I keep the caramel from hardening too much?
A: Working quickly is key—pour the caramel into the pan as soon as it reaches a deep amber. It will harden (that’s normal) but will liquefy again during chilling, creating the glossy sauce.

Q: Can this Caramel Rice Cake be made dairy-free?
A: Yes! Substitute full-fat coconut milk for whole milk and use plant-based butter. The flavour will hint of coconut, but the texture remains indulgently silky.

Conclusion:

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You can also learn more about 1 litre whole milk (4 cups) here: 1 litre whole milk (4 cups) on www.healthline.com.