You are here

Rice Pudding Cake

Country.Chef's picture
  Raisins 1⁄2 Cup (8 tbs)
  Boiling water 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Uncooked long grain rice 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs) (Adjust Quantity As Needed)
  Milk 1 Quart
  Butter/Margarine 3⁄4 Cup (12 tbs), softened
  Sugar 1 Cup (16 tbs)
  Eggs 5 , separated
  Grated orange peel 2 Tablespoon
  Graham cracker crumbs 2 Tablespoon
  Confectioners sugar 1 Tablespoon (Adjust Quantity As Per Taste)

In a small bowl, cover raisins with boiling water.
Let stand for 5 minutes; drain and set aside.
In a large saucepan, cover rice with water; bring to a boil.
Drain the liquid; add milk to rice.
Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
In a mixing bowl, cream butter and sugar.
Add egg yolks; beat well.
Add rice mixture, raisins and orange peel.
Beat the egg whites until stiff; fold into the batter.
Spoon into a greased pan.
Sprinkle with crumbs.
Bake at 350° for 55-60 minutes or until set.
Cool in pan for 20 minutes.
Loosen sides and center with a knife.
Carefully invert onto a serving plate.
Dust with confectioners' sugar.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3963 Calories from Fat 1723

% Daily Value*

Total Fat 195 g299.5%

Saturated Fat 112.4 g562.1%

Trans Fat 0 g

Cholesterol 1514.8 mg504.9%

Sodium 805.8 mg33.6%

Total Carbohydrates 498 g165.9%

Dietary Fiber 6.5 g26%

Sugars 321.1 g

Protein 79 g158.4%

Vitamin A 130.5% Vitamin C 71.5%

Calcium 135.7% Iron 46.3%

*Based on a 2000 Calorie diet

Rice Pudding Cake Recipe