Desserts - Creams & Frozen

French Rice Pudding Cake (Gâteau de Riz)

Name: French Rice Pudding Cake (Gâteau de Riz)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 cup Short-grain rice (e.g., Arborio); 4.5 cups Whole milk; 0.75 cup Granulated sugar; 3 Large eggs; 1.5 teaspoons Vanilla extract; 2 tablespoons Unsalted butter; 1 pinch Salt; 0.5 lemon Lemon zest (optional); 1 tablespoon Dark rum (optional)

1h 45min8 servingsEasy350 cal

Gâteau de riz, or French Rice Pudding Cake, is a beloved traditional dessert that transforms humble ingredients into a comforting and creamy delicacy. Often found in French bakeries and homes, it's a baked version of riz au lait, offering a slightly firmer, custardy texture with a delicate caramelized top. This economical yet elegant dessert is a testament to French culinary ingenuity, perfect for a sweet ending to any meal or a delightful afternoon treat.

Instructions

1
Rinse the rice thoroughly under cold water until the water runs clear. Drain well.
2
In a medium saucepan, combine the rinsed rice with 0.5 cup of whole milk and a pinch of salt. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the milk is absorbed (about 5-7 minutes).
3
Add the remaining 4 cups of whole milk, 0.75 cup of granulated sugar, and lemon zest (if using) to the saucepan with the par-cooked rice. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Cook for 25-30 minutes, or until the rice is tender and has absorbed most of the milk, forming a creamy pudding. Remove from heat and let cool slightly for 10 minutes.
4
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan or a ceramic gratin dish generously with butter.
5
In a separate bowl, whisk the eggs with the vanilla extract and dark rum (if using) until well combined.
6
Gradually temper the egg mixture into the warm rice pudding, stirring constantly to prevent the eggs from scrambling. Ensure the mixture is smooth and evenly combined.
7
Pour the rice mixture into the prepared baking dish. Smooth the top with a spatula.
8
Bake for 45-55 minutes, or until the Gâteau de riz is set, golden brown on top, and a knife inserted into the center comes out mostly clean (it will still be custardy).
9
Remove from the oven and let it cool completely on a wire rack. For an extra caramelized top, sprinkle 1-2 tablespoons of sugar over the surface and briefly broil until golden, or use a kitchen torch.
10
Serve chilled, often plain or with a drizzle of caramel sauce, fresh berries, or a dusting of cinnamon. Refrigerate for at least 4 hours before serving for best results.

Chef's Tips

•For the creamiest texture, always use whole milk. Low-fat milk can result in a less rich and firm cake.
•Patience is key: allowing the Gâteau de riz to cool completely and chill in the refrigerator for at least 4 hours (preferably overnight) is crucial for it to set properly and achieve its ideal texture.
•Experiment with flavor variations: replace rum with orange blossom water for a floral note, or add a pinch of cinnamon or cardamom to the milk during the simmering process.
•To prevent a 'skin' from forming on top while cooling, you can gently press a piece of plastic wrap directly onto the surface of the warm pudding before chilling.