Vanilla Rice Cake

A creamy rice with grains soaked in vanilla milk, topped with an amber crust. The texture is firm when sliced but melts in the mouth, with caramel generously coating every piece.

• Prep time: 15 min
• Cook time: 75 min
• Difficulty: Medium
• Calories: 439
• Protein: 13 g
• Carbs: 71 g
• Fat: 12 g

Ingredients

• 100 g White rice ( rinsed )
• 0.7 L Whole milk
• 66.7 g White sugar
• 2 piece Egg ( whole )
• 0.7 piece Vanilla bean ( split )
• 13.3 g Minimum butter sweet ( softened )
• 33.3 ml Liquid caramel or caramel topping
• 100 g Sushi rice (short grain) ( Round rice (Arborio or dessert type) )

Instructions

1. Blanch the rice

   Place the round rice in a saucepan of cold water. Bring to a boil and let boil for 2 minutes. Drain and rinse with cold water. This step helps open the grain to better absorb the milk.

2. Cooking in milk

   Heat the whole milk with the split and scraped vanilla bean. When the milk simmers, pour in the blanched round rice. Cook over very low heat for 30 minutes. The rice should have absorbed almost all the milk and be very soft.

3. Binding and mixture

   Off the heat, remove the vanilla bean. Add the white sugar and mix. Beat the eggs and quickly incorporate them into the hot preparation. The cream should coat the rice without setting immediately.

4. Molding and baking

   Butter a mold with the unsalted butter. Pour the liquid caramel into the bottom. Pour the rice mixture on top. Bake at 160°C in a water bath. The cake is ready when the top is golden and the center is set but still slightly jiggly.

Chef's tips

• Do not skip blanching the rice; it ensures the core won't be dry.
• Baking in a water bath is mandatory to prevent the eggs from curdling and to maintain a smooth texture.

Storage

Keep for 3 days in the refrigerator in its mold or covered with plastic wrap.