Rice Pudding Cake with Cardamom

Name: Rice Pudding Cake with Cardamom
Prep time: 40 min
Cook time: 60 min
Yield: 10

rice-pudding cake cardamom indian-inspired dessert unique baking

Desserts

This innovative dessert transforms classic rice pudding into a sliceable cake infused with aromatic cardamom, featuring layers of creamy custard and tender rice finished with a caramelized sugar top.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 40 Cook: 60

Ingredients

200g1 cup arborio rice
720ml3 cups whole milk
240ml1 cup heavy cream
150g3/4 cup granulated sugar
8-108-10 green cardamom pods, crushed
11 vanilla bean, split and scraped
4 large4 large eggs
33 egg yolks
60g1/4 cup unsalted butter
10ml2 tsp rose water (optional)
2.5ml1/2 tsp salt
2.5ml1/2 tsp ground cinnamon
60g1/2 cup pistachios, chopped
75g1/2 cup golden raisins
60g1/4 cup granulated sugar (for caramelizing)
pinchpinch saffron threads (optional)
2.5ml1/2 tsp almond extract

Instructions

In heavy saucepan, combine 200g1 cup arborio rice, 720ml3 cups whole milk, 120ml (1/2 cup) 240ml1 cup heavy cream, 75g (1/3 cup) 150g3/4 cup granulated sugar, 8-108-10 green cardamom pods, vanilla bean pod and seeds, and 2.5ml1/2 tsp salt.
Bring to gentle simmer over medium heat, stirring frequently. Cook 25-30 minutes until rice is very tender and mixture is thick.
Remove cardamom pods and vanilla bean pod. Stir in 60g1/4 cup unsalted butter and 75g1/2 cup golden raisins. Let cool 10 minutes.
Preheat oven to 160°C (325°F). Butter and sugar a 23cm (9-inch) springform pan.
In bowl, whisk 4 large4 large eggs, 33 egg yolks, remaining sugar, remaining cream, 10ml2 tsp rose water (optional) if using, 2.5ml1/2 tsp ground cinnamon, and 2.5ml1/2 tsp almond extract.
If using pinchpinch saffron threads (optional), soak in 30ml (2 tbsp) warm milk for 5 minutes, then add to egg mixture.
Fold egg mixture into cooled rice. Pour into prepared pan.
Place pan in larger roasting pan. Add hot water to come halfway up sides.
Bake 45-50 minutes until center is just set but still jiggles slightly.
Remove from water bath and cool completely. Refrigerate at least 4 hours or overnight.
Before serving, sprinkle 60g1/4 cup granulated sugar (for caramelizing) evenly over surface. Use kitchen torch to caramelize until golden.
Let sugar harden 2 minutes. Garnish with 60g1/2 cup pistachios around edge.
Run knife around edge and remove springform ring. Slice with hot, dry knife.

Ingredients

id: arborio_rice metric: 200g imperial: 1 cup name: arborio rice
id: whole_milk metric: 720ml imperial: 3 cups name: whole milk
id: heavy_cream metric: 240ml imperial: 1 cup name: heavy cream
id: granulated_sugar metric: 150g imperial: 3/4 cup name: granulated sugar
id: cardamom_pods metric: 8-10 imperial: 8-10 name: green cardamom pods, crushed
id: vanilla_bean metric: 1 imperial: 1 name: vanilla bean, split and scraped
id: eggs metric: 4 large imperial: 4 large name: eggs
id: egg_yolks metric: 3 imperial: 3 name: egg yolks
id: butter metric: 60g imperial: 1/4 cup name: unsalted butter
id: rose_water metric: 10ml imperial: 2 tsp name: rose water (optional)
id: salt metric: 2.5ml imperial: 1/2 tsp name: salt
id: ground_cinnamon metric: 2.5ml imperial: 1/2 tsp name: ground cinnamon
id: pistachios metric: 60g imperial: 1/2 cup name: pistachios, chopped
id: golden_raisins metric: 75g imperial: 1/2 cup name: golden raisins
id: sugar_topping metric: 60g imperial: 1/4 cup name: granulated sugar (for caramelizing)
id: saffron metric: pinch imperial: pinch name: saffron threads (optional)
id: almond_extract metric: 2.5ml imperial: 1/2 tsp name: almond extract

Instructions

In heavy saucepan, combine {arborio_rice}, {whole_milk}, 120ml (1/2 cup) {heavy_cream}, 75g (1/3 cup) {granulated_sugar}, {cardamom_pods}, vanilla bean pod and seeds, and {salt}.
Bring to gentle simmer over medium heat, stirring frequently. Cook 25-30 minutes until rice is very tender and mixture is thick.
Remove cardamom pods and vanilla bean pod. Stir in {butter} and {golden_raisins}. Let cool 10 minutes.
Preheat oven to 160°C (325°F). Butter and sugar a 23cm (9-inch) springform pan.
In bowl, whisk {eggs}, {egg_yolks}, remaining sugar, remaining cream, {rose_water} if using, {ground_cinnamon}, and {almond_extract}.
If using {saffron}, soak in 30ml (2 tbsp) warm milk for 5 minutes, then add to egg mixture.
Fold egg mixture into cooled rice. Pour into prepared pan.
Place pan in larger roasting pan. Add hot water to come halfway up sides.
Bake 45-50 minutes until center is just set but still jiggles slightly.
Remove from water bath and cool completely. Refrigerate at least 4 hours or overnight.
Before serving, sprinkle {sugar_topping} evenly over surface. Use kitchen torch to caramelize until golden.
Let sugar harden 2 minutes. Garnish with {pistachios} around edge.
Run knife around edge and remove springform ring. Slice with hot, dry knife.

Tips

Rice Choice: Arborio creates creamiest texture. Basmati works for more traditional flavor but won't be as creamy.

Cardamom Crushing: Crush pods lightly to release oils but keep whole for easy removal.

Vanilla Options: Use 10ml (2 tsp) vanilla extract if vanilla beans unavailable.

Make-Ahead: Can be made 2 days ahead without sugar topping. Caramelize just before serving.

No Torch Option: Use broiler on high, watching constantly, for 1-2 minutes.

Serving Temperature: Best served chilled with caramelized top at room temperature for textural contrast.

Garnish Ideas: Serve with mango compote, cardamom ice cream, or orange blossom syrup.

Individual Portions: Bake in ramekins for elegant individual desserts, reducing time to 25-30 minutes.