Wednesday, August 10, 2011

Rice Pudding Cake with Apricots

When I saw a recipe for Gateau de Riz on Tartelette, I knew I had to try it.  The homely rice pudding cake looked delicious, and I knew my husband, who loves rice pudding, would enjoy it.  I didn't have short-grain rice on hand so I just used long-grain white rice, and it turned out very well.
Southern Spoon blog: rice pudding cake with apricots
Rice pudding cake about to go into the oven to bake
(and my kitchen smells like cinnamon and vanilla heaven). 
Figs were used in the original recipe, and plums would also be an excellent fruit substitute.  I used apricots, since they are overflowing on the shelves right now in my local store.  I halved the recipe and cut down on the fat by replacing the coconut milk with 2% milk, and I topped it all with a sprinkle of cinnamon for a fragrant finish.

Southern Spoon blog: rice pudding cake with apricots
Baked rice pudding cake with apricots, vanilla, and cinnamon, topped with powdered sugar.

We thought this was very tasty, and it was even better reheated in the oven the next day.  Just wrap the entire cake in foil and seal the edges to store in the fridge.  To reheat, place the foil-wrapped cake in a preheated 300F/ 150C oven and heat for about 10-15 minutes.  A comfort food dessert, this is not something that I would serve at a dinner party, but it's a perfect end to a home cooked meal.
Southern Spoon blog: rice pudding cake with apricots
Rice pudding cake with apricots: tasty comfort food dessert!

Rice Pudding Cake with Apricots
adapted from Tartlette
6 generous servings

1/2 cup white rice
1/2 cup water
1 cup milk (divided)
pinch of salt
1 1/2 teaspoons vanilla (divided
4 tablespoons dark brown sugar, packed
3 eggs, gently beaten
1 1/2 teaspoons cinnamon (divided)
6 apricots, cut in half with stones removed
1 tablespoon sugar (demura or trbinado sugar if you have it)
1 tablespoon powdered sugar to serve (optional)

Preheat the oven to 350F/ 175C, and lightly grease a 9x9 inch baking pan.

Bring the rice, water, 1/2 cup of of milk, pinch of salt, and 1 teaspoon of the vanilla to a boil over medium-high heat.  Turn the heat down to medium and simmer, covered, for about 20 minutes, until all of the liquid is absorbed.  Test to see if the rice is tender.  If not, add a 1/4 cup more of hot water and continue to simmer for another 5-10 minutes.  Remove from heat and allow to cool slightly.

Add the remaining 1/2 cup of milk, brown sugar, eggs, 1 teaspoon of cinnamon, and 1/2 teaspoon of vanilla to the rice, stirring well until incorporated.  Pour the rice mixture into the prepared baking pan.

Arrange the apricot halves evenly over the rice, split side up.  The pudding will rise slightly during baking to encase the apricots, so don't worry if they seem to stick up out of the mixture before baking.  Combine the remaining 1/2 teaspoon cinnamon with 1 tablespoon of sugar (preferably demura or turbinado sugar), and sprinkle evenly over the rice and apricots. 

Bake at 350F/ 175C for 20-25 minutes, until the top is beginning to brown.  Remove from oven and allow to cool for about 10 minutes, then sprinkle with a tablespoon of powdered sugar through a sifter.  Serve warm.

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