This delicious Rice Pudding Cake by Nigella is a comforting, creamy dessert with a golden top and a hint of nutmeg. It’s a simple, quick-to-make treat that combines the richness of rice pudding with the fluffiness of a cake. The warm raspberry sauce adds a sweet and tangy touch, making this dessert irresistible!
Ingredients Needed:
- 150 grams arborio rice
- 700 millilitres full-fat milk
- ¼ teaspoon fine sea salt
- 1 unwaxed lemon
- 75 grams of soft unsalted butter (plus more for greasing the tin)
- 3 large eggs
- 75 grams caster sugar
- 2 teaspoons vanilla extract
- Nutmeg (for grating)
For the sauce:
- 200 grams of seedless raspberry jam
- 2 x 15ml tablespoons fresh lemon juice
How To Make Rice Pudding Cake?
- Prepare the rice mixture: Put the 150 grams of arborio rice, 700 milliliters of full-fat milk, and ¼ teaspoon fine sea salt into a heavy-based saucepan (around 18cm / 7 inches diameter). Finely grate the zest of the 1 unwaxed lemon into the pan. Over high heat, bring it to just below boiling point, stirring regularly. Once you’re at the brink of boiling, reduce the heat to low and cook for around 30 minutes, stirring occasionally until the rice is soft and the milk is absorbed.
- Add butter and cool: Remove from heat and stir in the 75 grams unsalted butter until fully melted. Transfer the mixture to a large bowl and leave it to cool for about 1 hour.
- Preheat oven and prepare tin: Heat the oven to 160°C/140°C Fan/325°F. Grease a 20cm (8-inch) springform cake tin with butter.
- Whisk the eggs: Separate the 3 large eggs and place the whites into a large, grease-free bowl. Whisk until stiff peaks form. In another bowl, whisk the 75 grams caster sugar and egg yolks until pale and mousse. Add 2 teaspoons vanilla extract and 2 teaspoons lemon juice to the yolk mixture, then gradually fold it into the cooled rice mixture.
- Incorporate the egg whites: Add a spoonful of the whipped egg whites to the rice mixture and stir briskly to lighten it. Gently fold in the remaining egg whites in three additions, ensuring each batch is fully incorporated.
- Bake: Pour the mixture into the prepared cake tin. Grate nutmeg generously over the top and bake for 45 minutes, or until the top is set and golden.
- Cool: Let the cake cool on a wire rack for about 1 hour until slightly warm. Run a spatula around the edges of the tin, unclip, and transfer the cake to a flat plate.
- Prepare the sauce: Just before serving, gently heat the 200-gram raspberry jam and 2 tablespoons lemon juice in a small saucepan, stirring occasionally until warmed through. Fill a jug with hot water to warm it, then pour the jam mixture into the jug.
- Serve: Pour the warm raspberry sauce over the rice pudding cake and serve.
Recipe Tips:
- Use Arborio rice: This type of rice makes the cake creamy and helps it absorb the milk.
- Let the rice mixture cool: Cool the rice and milk before adding the eggs so they don’t cook too early.
- Whisk egg whites well: Make sure the egg whites are very stiff to keep the cake light and fluffy.
- Grate fresh nutmeg: Fresh nutmeg has a stronger flavor than the pre-ground version.
- Don’t overbake: The cake should be golden on top but still creamy inside.
How To Store Leftovers?
- Refrigerate: Let the cake cool to room temperature before putting it in the fridge. It will stay good for up to 3 days.
- Freeze: Freezing isn’t ideal for this cake, but you can freeze it for up to 1 month. Wrap it tightly and thaw it in the fridge overnight before serving.
Nutrition Facts:
- Calories: 310 kcal
- Total Fat: 14g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 170mg
- Potassium: 160mg
- Total Carbohydrate: 39g
- Dietary Fiber: 0g
- Sugars: 17g
- Protein: 5g
Try More Nigella Lawson Recipes:
- Nigella Lime And Ginger Cheesecake Recipe
- Nigella Mince Pies
- Nigella Wide Noodles with Lamb Shank in Aromatic Broth
Nigella Rice Pudding Cake Recipe
Description
This delicious Rice Pudding Cake, inspired by Nigella Lawson, is a creamy, comforting dessert that’s both easy to make and full of flavor. With a delicate balance of rich butter, fluffy rice, and a tangy raspberry sauce, it’s perfect for any occasion. Plus, it’s simple enough to make with common ingredients you likely already have!
Ingredients
For the sauce:
Instructions
- Prepare the rice mixture: Put the 150 grams of arborio rice, 700 milliliters of full-fat milk, and ¼ teaspoon fine sea salt into a heavy-based saucepan (around 18cm / 7 inches diameter). Finely grate the zest of the 1 unwaxed lemon into the pan. Over high heat, bring it to just below boiling point, stirring regularly. Once you’re at the brink of boiling, reduce the heat to low and cook for around 30 minutes, stirring occasionally until the rice is soft and the milk is absorbed.
- Add butter and cool: Remove from heat and stir in the 75 grams unsalted butter until fully melted. Transfer the mixture to a large bowl and leave it to cool for about 1 hour.
- Preheat oven and prepare tin: Heat the oven to 160°C/140°C Fan/325°F. Grease a 20cm (8-inch) springform cake tin with butter.
- Whisk the eggs: Separate the 3 large eggs and place the whites into a large, grease-free bowl. Whisk until stiff peaks form. In another bowl, whisk the 75 grams caster sugar and egg yolks until pale and mousse. Add 2 teaspoons vanilla extract and 2 teaspoons lemon juice to the yolk mixture, then gradually fold it into the cooled rice mixture.
- Incorporate the egg whites: Add a spoonful of the whipped egg whites to the rice mixture and stir briskly to lighten it. Gently fold in the remaining egg whites in three additions, ensuring each batch is fully incorporated.
- Bake: Pour the mixture into the prepared cake tin. Grate nutmeg generously over the top and bake for 45 minutes, or until the top is set and golden.
- Cool: Let the cake cool on a wire rack for about 1 hour until slightly warm. Run a spatula around the edges of the tin, unclip, and transfer the cake to a flat plate.
- Prepare the sauce: Just before serving, gently heat the 200-gram raspberry jam and 2 tablespoons lemon juice in a small saucepan, stirring occasionally until warmed through. Fill a jug with hot water to warm it, then pour the jam mixture into the jug.
- Serve: Pour the warm raspberry sauce over the rice pudding cake and serve.
Notes
- Use Arborio rice: This type of rice makes the cake creamy and helps it absorb the milk.
- Let the rice mixture cool: Cool the rice and milk before adding the eggs so they don’t cook too early.
- Whisk egg whites well: Make sure the egg whites are very stiff to keep the cake light and fluffy.
- Grate fresh nutmeg: Fresh nutmeg has a stronger flavor than the pre-ground version.
- Don’t overbake: The cake should be golden on top but still creamy inside.
Nigella Rice Pudding Cake Recipe