Vanilla Rice Cake
Ingredients
- 100 gWhite rice (rinsed)
- 0.7 LWhole milk
- 66.7 gWhite sugar
- 2 pcEgg (whole)
- 0.7 pcVanilla bean (split)
- 13.3 gUnsalted butter (softened)
- 33.3 mlLiquid caramel or caramel topping
- 100 gSushi rice (short grain) (Round rice (Arborio or dessert type))
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 3 days in the refrigerator in its mold or covered with plastic wrap.
