Gâteau de Riz (Rice and Caramel Cake)

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.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat6g
Saturated Fat3g
Cholesterol105mg
Sodium35mg
Total Carbohydrate55g
Dietary Fiber1g
Sugars35g
Protein8g