Rice Pudding Cake
A creamy rice pudding cake with cinnamon, featuring tender rice and rich custard flavors, topped with whipped cream—perfect for comforting dessert lovers and special occasions.
Ingredients
Instructions
- Beat eggs until foamy.
- Add cooked rice, sugar, milk, sour cream, and cinnamon to the eggs and mix well.
- Pour the mixture into a 9 x 13-inch pan.
- Bake at 350°F for 30 minutes or until the top is firm.
- After baking, top with whipped cream before serving.
Tips & Substitutions
For a creamier texture, consider using Arborio rice instead of regular cooked rice. You can also substitute the sour cream with Greek yogurt for a tangy flavor. If you want a sweeter cake, increase the sugar to 1 1/4 cups. Don't forget to beat the eggs until foamy for a light and airy pudding cake.
Serving Suggestions
Serve the Rice Pudding Cake warm or chilled, topped with a dollop of whipped cream for added richness. It pairs beautifully with Wanda'S Vanilla Ice Cream for a delightful dessert combo. You can also enjoy it with fresh fruit or a sprinkle of nuts for added texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 30 seconds to 1 minute or until warmed through. You can also warm it up in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Rice Pudding Cake contains roughly 603 calories, with 9g protein, 96g carbohydrates, and 21g fat. It is an excellent source of vitamin C (30% of the Daily Value), calcium (28% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rice for this recipe?
Yes, leftover cooked rice works perfectly for this recipe. Just make sure it’s cooled and not too sticky, as this will help achieve a better texture in the final cake.
Is there a gluten-free option for this cake?
This Rice Pudding Cake is naturally gluten-free since it doesn't contain any flour. Just ensure that all your ingredients, especially the sugar and vanilla extract, are labeled gluten-free to avoid any cross-contamination.
Can I add fruit to the cake mixture?
Absolutely! You can fold in some raisins, chopped apples, or even berries into the mixture before baking for added flavor. Just be mindful of the moisture content, as too much fruit could alter the texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).