About this recipe:If you like rice pudding and cake, this is the recipe for you. Rice pudding is made on the hob, then blended with butter, cream cheese, flour, eggs, raisins and single cream before being baked.
Makes: 1 23x33cm cake
380g long grain white rice
1.5 litres skimmed milk
1 teaspoon salt
225g unsalted butter
225g cream cheese
250ml single cream
1 teaspoon vanilla extract
125g self-raising flour
80g golden raisins
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Method Prep:1hr › Cook:1hr › Ready in:2hr
Combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. Stir frequently.
Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized baking dish.
In large bowl, combine the butter and cream cheese. Cream well with wooden spoon.
In another bowl combine eggs, cream and vanilla. Add to creamed mixture and blend well.
Stir in the cooled rice mixture and mix well. Add the flour and blend well. Stir in the raisins.
Pour batter into the prepared dish, pat top to avoid any air bubbles. Bake at 180 C / Gas 4 for 1 hour. Let cake stand for one hour before turning out of dish.
This makes a huge cake, rather strange i don't know what i was expecting but its a solid rice pudding,I loved it cause i love rice pudding, adding choc dots would be nice as well. Verdict very nice as a pudding, i would make it again. - 28 Aug 2011
Thought id give this a go as I love rice pudding. Its an odd tasting experience, set rice pudding with a bread pudding sort of texture, strange to start but definitely moreish.
I added 100g raisins and glad I did. I found it needed the sweetness. My boyfriend ate his warm with maple syrup and loved it.
Not sure id make it again but certainly nice to try something different. It does make a large portion so I would cut down ingredients by third next time ( cause of the eggs!) - 20 Nov 2014