This Super Easy Rice Cake, also known as Milk Custard Cake, is a luscious fusion of creamy custard and tender rice. It’s a cross between a baked rice pudding and a soft, sliceable cake—lightly sweet, subtly fragrant, and incredibly satisfying. With just a few pantry staples like milk, rice, eggs, and sugar, you can create a dessert that feels both nostalgic and elegant. The texture is silky yet hearty, and it can be served warm or chilled, making it a versatile treat for any season.
Whether you’re craving a gentle dessert after a spicy meal or looking for a unique addition to your dessert table, this cake delivers comfort with every bite. Plus, it’s naturally gluten-free and can be adapted for dairy-free diets too.
Ingredients:
- 1 cup Arborio rice (or any short-grain sticky rice)
- 4 cups whole milk (or substitute with coconut milk for a tropical twist)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 large eggs
- 1 tbsp unsalted butter (plus more for greasing)
- (Optional: ½ tsp ground cinnamon or cardamom for warmth, ¼ cup raisins or shredded coconut for texture)
Instructions:
- Cook the Rice:
In a medium saucepan, combine the rice and 2 cups of milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Cook until the rice is tender and most of the milk is absorbed—about 20–25 minutes. The mixture should be thick and creamy. - Preheat the Oven:
While the rice is cooking, preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking dish with butter or line it with parchment paper. - Make the Custard Base:
In a large mixing bowl, whisk together the remaining 2 cups of milk, sugar, eggs, vanilla extract, and salt. If you’re adding cinnamon or cardamom, whisk it in now. - Combine Rice and Custard:
Once the rice is cooked, stir in the butter until melted. Let it cool slightly for 5–10 minutes, then gradually add the warm rice into the custard mixture, stirring constantly to avoid scrambling the eggs. - Add Optional Mix-ins:
If using raisins or shredded coconut, fold them into the mixture now for added texture and flavor. - Bake the Cake:
Pour the mixture into the prepared baking dish. Bake for 40–50 minutes, or until the top is golden and the center is set but still slightly jiggly. A knife inserted near the center should come out mostly clean. - Cool and Serve:
Let the cake cool at room temperature for at least 30 minutes. It will firm up as it cools. Serve warm for a pudding-like texture or refrigerate for a firmer, sliceable cake. Dust with powdered sugar or drizzle with honey before serving, if desired.
Tips & Variations:
- Dairy-Free Option: Use full-fat coconut milk or almond milk and skip the butter.
- Tropical Flair: Add diced mango or pineapple chunks before baking.
- Festive Touch: Top with slivered almonds or pistachios for a beautiful finish.
- Make-Ahead Friendly: This cake keeps well in the fridge for up to 4 days. Reheat slices in the microwave or enjoy chilled.
This Milk Custard Rice Cake is a celebration of simplicity and comfort—gentle on the palate, rich in texture, and endlessly customizable. If you’d like, I can help you turn this into a layered dessert with fruit compote or even a brûléed top for extra flair. Just say the word, My!