Desserts > Asian Desserts

Caramel Apple Rice Cake Recipe

Ingredients with Measurements:
- 1 cup of uncooked white rice
- 2 cups of water
- 1/2 cup of unsalted butter
- 1/2 cup of brown sugar
- 1/2 cup of heavy cream
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 2 medium-sized apples, peeled and diced
- 1/4 cup of chopped walnuts

Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Saucepan
- Wooden spoon
- Whisk
- Measuring cups and spoons

Step-by-step instructions:

1. Preheat the oven to 350°F. Grease the springform pan with butter and line the bottom with parchment paper.

2. Rinse the rice in cold water and drain. In a saucepan, bring 2 cups of water to a boil. Add the rice and salt, cover, and simmer for 18-20 minutes or until the rice is cooked.

3. In a separate saucepan, melt the butter over medium heat. Add the brown sugar and whisk until the sugar is dissolved. Add the heavy cream and whisk until the mixture is smooth. Bring to a boil and simmer for 5 minutes or until the mixture thickens.

4. Add the vanilla extract and diced apples to the caramel mixture. Stir until the apples are coated with the caramel.

5. In a mixing bowl, combine the cooked rice with the caramel apple mixture. Stir until the rice is evenly coated.

6. Pour the rice mixture into the prepared springform pan. Sprinkle the chopped walnuts on top.

7. Bake for 30-35 minutes or until the top is golden brown and the edges are crispy.

8. Remove from the oven and let it cool for 10 minutes before removing the springform pan.


Time:
Preparation time: 15 minutes
Cooking time: 55 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8 people.

Nutritional information:
Calories: 340
Fat: 19g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 190mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 23g
Protein: 3g

Substitutions for ingredients:
- Brown sugar can be substituted with granulated sugar or coconut sugar.
- Heavy cream can be substituted with coconut cream or almond milk.
- Walnuts can be substituted with pecans or almonds.

Variations:
- Add cinnamon or nutmeg to the caramel mixture for a spiced flavor.
- Use different types of apples for a variety of flavors.
- Add raisins or dried cranberries for extra sweetness.

Tips and tricks:
- Use a non-stick springform pan to prevent the rice cake from sticking.
- Let the rice cool before adding it to the caramel mixture to prevent the caramel from melting.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.

Storage instructions:
Store the rice cake in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the rice cake in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
Serve the rice cake on a cake stand and sprinkle powdered sugar on top.

Garnishes:
Garnish with fresh apple slices and a drizzle of caramel sauce.

Pairings:
Pair with a cup of hot tea or coffee.

Suggested side dishes:
Serve with a side of vanilla ice cream or whipped cream.

Troubleshooting advice:
- If the rice cake is too dry, add more caramel sauce or heavy cream.
- If the rice cake is too wet, bake for an additional 5-10 minutes.

Food safety advice:
Make sure to cook the rice thoroughly to prevent foodborne illness.

Food history:
Rice cakes have been a staple in many cultures for centuries. In Japan, rice cakes are called mochi and are often eaten during the New Year's celebration.

Flavor profiles:
This rice cake has a sweet and buttery flavor with a crispy texture on the outside and a soft texture on the inside.

Serving suggestions:
Serve the rice cake as a dessert or a sweet breakfast dish.

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Taste: Sweet, Caramelized, Fruity, Nutty