Nigella Rice Pudding Cake

Nigella Rice Pudding Cake is made with Arborio rice, full-fat milk, lemon zest, eggs, sugar, vanilla extract, and nutmeg. This recipe creates a warm, custardy Italian-style torta with a soft, creamy texture. It takes about 1 hour and 50 minutes to prepare and serves 8–12.

Nigella Rice Pudding Cake Ingredients

• 150g Arborio rice
• 700ml full-fat milk
• ¼ tsp fine sea salt
• Zest of 1 lemon
• 75g soft unsalted butter, plus more for greasing
• 3 large eggs, at room temperature
• 75g caster sugar
• 2 tsp vanilla extract
• Nutmeg, for grating

How To Make Nigella Rice Pudding Cake

1. Cook the Rice: Combine rice, milk, salt, and lemon zest in a saucepan. Heat until almost boiling, reduce heat, and simmer for 30 minutes, stirring often.
2. Cool the Rice Mixture: Stir in butter, transfer to a bowl, and cool for 1 hour. Preheat the oven to 160ºC/140ºC Fan and butter a 20cm springform tin.
3. Prepare the Eggs: Separate eggs. Whisk whites to stiff peaks. In another bowl, whisk yolks with sugar until pale and fluffy.
4. Combine Yolks with Rice: Add vanilla and lemon juice to yolk mixture. Fold into cooled rice.
5. Fold in Egg Whites: Lighten mixture with a spoon of whites, then gently fold in remaining whites in batches.
6. Bake: Pour mixture into the tin, grate nutmeg over the top, and bake for 45 minutes until set.
7. Cool and Serve: Cool for 1 hour in the tin, unmould carefully, and serve warm or at room temperature with jam sauce or rhubarb compote.

Recipe Tips

• Use Arborio Rice: It holds texture better than pudding rice.
• Let It Cool Before Baking: Ensures eggs don’t scramble when mixed in.
• Don’t Skip the Nutmeg: It adds warm, nostalgic flavor.
• Serve Slightly Warm: This gives the best texture and flavor release.

What To Serve With Rice Pudding Cake

This cake is delicious with a quick raspberry jam sauce (200g seedless jam + 2 tbsp lemon juice), rhubarb compote, or a drizzle of blood orange syrup. A dollop of whipped cream also works beautifully.

How To Store Rice Pudding Cake

Refrigerate: Store covered in the fridge for up to 3 days. Serve chilled or let come to room temperature.
Freeze: Not ideal due to texture, but can be frozen in slices and reheated gently.

Rice Pudding Cake Nutrition Facts

• Calories: ~270
• Total Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 33g
• Sugar: 15g
• Protein: 6g
• Sodium: 120mg

FAQs

Nigella Rice Pudding Cake

Author: Clara Bennett Cooking Method:Baking Cuisine:British Courses:Desserts

Difficulty:BeginnerPrep time: 25 minutesCook time: 45 minutesRest time:1 hour Total time:1 hour 50 minutesCooking Temp:100 CServings:12 servingsEstimated Cost:25 $Calories:270 kcal Best Season:Available

Description

A delicate rice pudding cake infused with lemon and vanilla, topped with nutmeg, and served warm with a vibrant jam sauce.

Ingredients

• 150g Arborio rice
• 700ml full-fat milk
• ¼ tsp fine sea salt
• Zest of 1 lemon
• 75g soft unsalted butter
• 3 large eggs
• 75g caster sugar
• 2 tsp vanilla extract
• Nutmeg

Instructions

1. Cook rice, milk, lemon zest, and salt until tender and thick.
2. Stir in butter, let cool 1 hour.
3. Separate eggs, whisk whites stiff; whisk yolks with sugar.
4. Add vanilla and lemon juice to yolks, fold into rice.
5. Gently fold in egg whites, pour into buttered 20cm tin.
6. Grate nutmeg on top and bake 45 mins at 160ºC.
7. Cool 1 hour and serve warm with sauce or compote.

Notes

• Arborio rice is essential for best texture.
• Allow full cooling before adding eggs to avoid scrambling.
• Use a springform tin, but do not remove cake base.
• Raspberry jam sauce or rhubarb compote makes ideal toppings.