Creamy Rice Pudding Cake
(from saymyname’s recipe box)
Source: Luscious Creamy Desserts, Lori Longbottom
Serves 10 peopleIngredients
- 4 cups half-and-half
- 2/3 cup arborio rice
- 1/2 cup packed light brown sugar
- 8 slices lemon zest, removed with a vegetable peeler
- 1/4 teaspoon ground coriander
- salt, a pinch
- 3 large eggs, lightly beaten
- 1 1/4 teaspoons pure vanilla extract
- 1/3 cup sugar
- 2 tablespoons water
Directions
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Bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a saucepan over medium heat, stirring often.
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Decrease heat and cook at a bare simmer, stirring often, for 15 minutes, or until most of the liquid is absorbed.
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Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
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Meanwhile, butter an 8 x1 ½ inch round cake pan.
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Heat the sugar and water in a small saucepan over medium heat, stirring, until the sugar is dissolved.
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Increase heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals.
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Boil, without stirring, and swirling the pan toward the end to even out the color, until the caramel is a dark amber color.
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Pour the caramel into the prepared pan; let stand until cooled and hardened.
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Position oven rack in the top third of the oven and preheat oven to 350°.
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Pour the rice mixture into the cake pan and smooth the top with a rubber spatula.
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Bake for 35-40 minutes, or until the top begins to brown but the center is still slightly jiggly.
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Cool completely on a wire rack.
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Run a table knife around the edges of the pan; invert the cake onto a plate; tap on the pan, and carefully remove the pan.
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Serve cut into wedges.