Rice pudding cake
Total time7 h 10 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 6 h 30 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings10
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 7 h 10 min Preparation + cooking; may include waiting How this time is calculated
Preparation and possible waiting: 6 h 30 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 11 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
More than 2 hours
Method
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Line the base of a 20 cm springform tin. Crush the digestive biscuits and combine with the melted butter. Press into the base and chill while making the filling.
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Heat the milk with the lemon peel and cinnamon sticks. Remove from the heat just before boiling and infuse for 10 minutes. Remove the peel and sticks.
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Simmer the rice in 1200 ml water for about 20 minutes. Drain any remaining water.
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Add the rice to the infused milk with the sugar. Cook gently for about 20 minutes, stirring, until tender but still creamy.
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Soak the gelatine in cold water for the last 5 minutes. Remove the pan from the heat and stir in the squeezed gelatine leaves until dissolved.
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Pour over the base. Allow the intense heat to subside, then refrigerate for 6–8 hours until set. Unmould and dust with ground cinnamon before serving.
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Springform cake tin
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