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Creole Rice Cake

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Rate this recipe 4.3/5 (21 Votes)

Ingredients

  • - 8 oz special dessert rice
  • - Generous 2 cups of milk
  • - 3 eggs
  • - 1/2 cups sugar
  • - 3 knobs of butter
  • - 8 oz Chocolate
  • - 2 tbsp sour cream
  • - 5 tbsp rum
  • salt
  • vanilla bean

Details

Servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 50mins
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 350 ° F.

- Cook rice 3 minutes in a pan of boiling water then drain. Bring milk to boil with the vanilla and pour rice in milk. Simmer 25 minutes. The rice should be fluffy.

- Remove from heat, stir in beaten eggs, sugar, salt, a knob of butter and rum. Pour into a loaf pan and bake in a bain marie (water bath) in the oven for 30 minutes.

Step 2

- When the cake is done, prepare the chocolate cream. Pour a little water in a saucepan, add the chocolate, broken into pieces. Melt, stirring. Add sour cream and butter.

- Pour cream over chocolate.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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