This delicious dessert is an interesting combination of a pudding and a tarte: the rice is first cooked in milk, then baked in shortcrust pastry.

We love having it as a snack, or even for a rich breakfast on an autumn day.

Serves: 6 (fills a Ø24 cm cake mould)| Preparation time: 15 mins | Cooking time: 90 mins

  • Ready rolled shortcrust pastry: 1 roll (about 320 g)
  • Short-grain white rice: 200 g
  • Brown sugar: 150 g
  • Flaked almonds: 30 g
  • Soy milk or skimmed milk: 500 ml
  • Eggs: 1
  • Oranges: 1
  • Cinnamon powder: 1 tsp
  • A pinch of salt


Preheat the oven to 180C.

Grate the orange and set aside the orange zest. Cut the orange in half and cut one or two slices from the middle of the orange; they will serve as decoration for the cake.

Beat the egg.

Tip: It’s important to use short-grain white rice because it’s the kind of rice that has the highest amount of starch. Starch makes the rice sticky, so the cooked rice grains clump together.

Bring the milk to a boil, add the rice, the sugar, the orange zest and a pinch of salt. Cook over low heat for 20 minutes, stirring occasionally with a wooden spoon to prevent the rice from sticking to the bottom of the pan.

Once the rice is cooked through and has lamost completely absorbed the milk, remove the pan from the stove and leave to cool at room temperature.

Tip: It’s important to make sure that the rice and milk mixture is cold enough to not cook the egg once you will pour it in in the next step. You can transfer the rice to a different saucepan to make it cool down more quickly.

Pour the egg into the rice and milk mixture and stir it in slowly. Add the almonds and the cinnamon and mix thoroughly.

Take a cake mould about 24 cm in diameter and cover the bottom with the shortcrust pastry sheet. Prick the pastry with the prongs of a fork to make sure it won’t retain moisture and swell when you bake it.

Place the rice and milk mixture in the cake mould and distribute it evenly. Bake it to 180°C for 25-30 minutes and serve.

Tip: You will see that this cake is quite pleasantly soft and moist. To make it even softer, simply increase the amount of milk or add an extra egg.

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)