My aunt would make rice pudding cake when I was visiting during my student’s Summers. I loved it. It’s been a while since the last time I had a rice pudding cake..some years ago. Usually it is made using a rectangle pan/9x13ich/. I decided to use little Norpro Tartlet Tins, Set Of 36
1 liter milk
20 grams butter
70grams powdered sugar
1tsp vanilla extract
4eggs /separate egg yolks and egg whites/
1/4 cup raisins
1/4 coconut flakes /optional/
1tbl sugar /that will go into the egg whites/
your favorite fruit compote /you can use cherries, apricots, etc/ I used canned mandarin oranges/
pinch of salt
rectangle pan, square pan, I used Norpro Tartlet Tins, Set Of 36
Cook rice with milk and a pinch of salt, stir occasionally, be careful not to burn the rice.Rice will be Al Dente when cooked. It will continue cooking in the oven. Let rice cool to lukewarm.
Preheat oven to 350F/180C/
Prepare the baking pan, butter or spray with Pam spray, you can also line the pan with parchment paper.
In the clean bowl, whip egg whites with a pinch of salt. When soft to medium peaks are formed add 1tbl of sugar and whip until firm peaks are formed. Put aside.
In a small bowl mix egg yolks, vanilla extract, 1tbl honey , 1/2tsp of cinnamon, add butter and mix until combined
Add egg yolk mixture into the rice and fold in until combined, add powdered sugar, gently stir until combined, taste, if more sweetness is desired add more sugar or your favorite sweetener.
Fold in raisins and coconut.
Fold about 2/3 of meringue into the rice, save 1/3 of the meringue and place into the fridge.
Prepare the fruit of your choice, when using canned fruit, strain it trough the colander first and reserve the juice
Add whole pieces of fruit into the rice mixture and gently fold in.
Pour the rice pudding cake mixture into the prepared pan/ you can use rectangle pan,square pan/
Bake at 350 for about 40 minutes, until you see edges turning golden.
Remove from the oven and on the top spread the 1/3 of meringue you saved earlier./If necessary, re-whip the meringue a little/
Return pan into the oven and bake for additional 10-15 minutes, or until meringue starts turning golden on the top.
You can either serve rice pudding cake warm or cold.
If you like you can pour some of the reserved fruit juice on the top.
I prefer it lukewarm or even cold. Yum.
As you can see I used small Norpro Tartlet Tins, Set Of 36
instead of a rectangle pan. It worked great as well, but is a bit more work. I sprayed tartlet tins with Pam spray to prevent sticking.
I layered rice mixture with fruit. I had these in the fridge in the airtight container for 3 days with no problems. I think these would be wonderful for an afternoon tea party.
Rice pudding cakes straight from the oven.
Once baked I had to wait till cakes were cool to unmold them. I used a tip of a knife to loosen the edges a bit.
Apricot Bread Tartlets