Vanilla Caramel Rice Cake
A French-style rice cake baked with short-grain rice, egg yolks, and a caramel base, yielding a soft, dense texture.
Ingredients
round rice (quickly rinsed)
250 g
whole milk
2 L
egg yolks
4
granulated sugar
80 g (for the rice) + 50 g (for the caramel)
vanilla pod (split lengthwise)
1
lemon juice
a few drops
Instructions
1
Cook the rice
Quickly rinse the rice grains. Place the milk and the split vanilla pod in a thick-bottomed pot and bring to a boil, then add the rice. Reduce the heat to a gentle simmer, cover, and cook for about 35 minutes. Add 80 g of sugar 5 minutes before the end of cooking and stir well. Remove from heat, take out the vanilla pod, transfer the rice to a bowl, and combine with the egg yolks.
2
Make the caramel
Preheat the oven to 180°C (fan setting 6). In a thick-bottomed pan, heat the 50 g of sugar with 3 tbsp of water, stirring until a beautiful golden color develops. Remove from heat, add a few drops of lemon juice, and swirl the pan quickly.
3
Assemble and bake
Pour the caramel into a mold, tilting to coat the entire inner surface. Pour in the rice and milk mixture. Bake in the oven for about 35 minutes until the surface turns amber. Let cool, then unmold.
