Gâteau de Riz (Rice and Caramel Cake)
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This very simple rice and caramel cake is always dramatic, with the caramel dripping from the top. French home cooks also love the fact that it is very cheap.
Hands-on: 15 minutesTotal: 1 hour 5 minutes
- ¼ tsp. salt
- 1 cup short grain round rice
- 1 vanilla pod
- 4 cups whole milk
- ½ cup plus ⅔ cup sugar, divided
- 3 Tbsp. water
- 2 large eggs
- 2 egg yolks
- Preheat the oven to 350°F. In a baking dish, pour cold water to a depth of 1½" and place it in the oven.
- Fill a large saucepan with water, add the salt, and bring to a boil over high heat. Wash the rice under clean water, drain it, then put it in the boiling water. After 3 minutes, drain the rice.
- Slice the top outer layer of the vanilla pod in half lengthwise. In a medium saucepan, bring the milk and the vanilla pod to a boil over medium heat. When the milk starts to boil, reduce the heat to very low, take out the vanilla pod, and use a spoon to scrape the seeds out. Put the vanilla seeds back in the milk.
- Prepare a bundt cake mold. In a small saucepan, preferably with a thick bottom, pour ⅔ cup sugar and add 3 tablespoons water, and place over medium heat. Stir with a wooden spoon from time to time, until the sugar bubbles and turns golden (about 2 minutes). Pour immediately in the bundt cake, and tilt the mold until the caramel is distributed everywhere on the mold.
- In a bowl, whisk the eggs, the yolks, and the remaining sugar until white. Add the rice to the warm milk, stir with a wooden tablespoon, then add the egg and sugar. Whisk continuously until smooth, and pour the mixture in the mold. Put in the oven and cook for 35 minutes.
- Wait 15 minutes before unmolding. Serve immediately.