Rice Pudding Cake: The Easiest Recipe Without an Oven
If you want to impress your guests with a delightful dessert that requires minimal effort, this rice pudding cake is perfect for you. This easy dessert combines the rich flavors of classic Asturian rice pudding with a simple cookie crust.
Why You Should Make Rice Pudding Cake
This dessert is ideal for amateur bakers looking to try something new. It’s prepared without an oven and achieves a creamy, comforting flavor with a hint of cinnamon. Even if you haven’t cooked much before, this recipe is straightforward enough to ensure your success.
Ingredients You Will Need
For the rice pudding cake, you will need the following ingredients:
- 200 g Maria-type cookies
- 80 g butter
- 1 liter of whole milk
- 150 g round rice
- 1 cinnamon stick
- 1 lemon peel
- 180 g sugar
- 3 egg yolks
- 1 sachet of curd powder (optional)
- Cinnamon powder for decoration
Step-by-Step Preparation
Prepare the Base
- Crush the cookies into a fine powder.
- Melt the butter and mix it with the crushed cookies until well combined.
- Press this mixture into the bottom of a removable mold (about 22 cm) and place it in the refrigerator.
Cook the Rice Pudding
- In a large pot, heat the milk with the cinnamon stick and lemon peel until it starts to boil.
- Add the round rice and cook over low heat for about 35 minutes, stirring occasionally to prevent sticking.
- Once the rice is tender, remove the cinnamon stick and lemon peel, add sugar, stir, and cook for an additional 5 minutes.
Add the Egg Yolks
- Off the heat, quickly mix in the beaten egg yolks to avoid curdling the eggs.
- If you prefer a firmer texture, dissolve the curd powder in a bit of cold milk and add it to the mix.
Assemble the Cake
- Pour the warm rice pudding over the chilled cookie base in the mold.
- Allow it to cool at room temperature, then place it in the refrigerator for at least 4 hours, though overnight is best to ensure it sets properly.
Serving
- Once chilled, carefully unmold the cake.
- Before serving, sprinkle cinnamon powder on top for that extra touch of flavor and decoration.
Nutritional Information
This recipe serves about 8-10 people. Each serving contains approximately:
- Calories: 290 kcal
- Fat: 9 g
- Carbohydrates: 45 g
- Protein: 5 g
Tips for Storage
You can store this rice pudding cake in the refrigerator for up to three days. Ensure it is tightly covered to prevent it from absorbing any odors. It is not recommended to freeze as the cookie base will lose its desirable texture.
Conclusion
This rice pudding cake is not only simple to make but also a unique twist on a traditional dessert. With its creamy filling and sweet cookie crust, it’s sure to be a hit at any gathering. Impress your friends and family without ever turning on the oven!