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Rice pudding caramel cake with a dollop of rum whipped cream

Claire Thomas

I love unexpected desserts, and this is such a lovely one. Imagine if a rice pudding and flan had a baby: yep, it’s that awesome.

Rice is almost always considered a savory side, but in this recipe I’m rethinking rice, and letting it be the sweet star. The key is in using Rice Select arborio rice, which has a natural creaminess, usually reserved for its use in risotto, but in rice pudding it adds so much to the texture. I added a little dark rum for extra flavor, but the great thing about this recipe is that you can really make it your own. Add cinnamon and raisins, or maybe orange peel and a little chocolate, it can take on any sweet combination you like. Finish it with a dollop of rum spiked whipped cream and enjoy!

Rice Pudding

Rice pudding caramel cake recipe


For the cake:

  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 cups half-and-half
  • 2 cups canned coconut milk
  • 2/3 cup Rice Select Arborio rice
  • 1/2 cup packed light brown sugar
  • 1 pinch kosher salt
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons dark rum

For the rum whipped cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 tablespoon dark rum


For the cake:

  1. Preheat oven to 350 degrees F.
  2. Spray the bottom and the sides of an 8-by-1.5-inch round cake pan with oil. Stir together the sugar and water in a high-sided small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves, then raise the heat to moderately-high and boil without stirring, occasionally brushing down sides of the pan with a wet pastry brush, until the syrup turns deep amber in color. Immediately remove the pan from the heat and pour the caramel into the prepared cake pan. Quickly tilt the pan to cover the bottom with the caramel. Set aside to cool and harden.
  3. Bring the half-and-half, rice, brown sugar and salt to a simmer in a medium heavy saucepan over medium heat. Stirring constantly, cook for about 15 minutes, or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, stirring occasionally. In a small bowl whisk the eggs and vanilla together, then whisk into the rice mixture.
  4. Pour the rice mixture into the cake pan. Bake the cake for about 35-40 minutes, or until the top just begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack. Run a thin knife around the edges of the pan. Invert the cake onto a plate, tap on the pan and carefully remove the pan. Serve with rum whipped cream.

For the rum whipped cream:

  1. With an electric beater, whip the cream until thickened, and add the sugar and rum. Continue whipping until soft peaks form. Dollop over the cake.

Yields one 8-inch cake, about 10 servings

Disclosure: This post is part of a collaboration with Rice Select and SheKnows.

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