Ingredients with Measurements:
- 1 cup of short-grain rice
- 2 cups of water
- 1 cup of granulated sugar
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1 teaspoon of sea salt
- 1 teaspoon of vanilla extract
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Large saucepan
- Whisk
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper.
2. Rinse the rice in cold water and drain. In a large saucepan, bring the rice and water to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
3. In another saucepan, heat the sugar over medium heat until it melts and turns golden brown. Remove from heat and whisk in the heavy cream, butter, salt, and vanilla extract until smooth.
4. Add the cooked rice to the caramel sauce and stir until well combined.
5. Pour the rice mixture into the prepared cake pan and bake for 25-30 minutes or until the top is golden brown.
6. Remove from the oven and let it cool for 10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 50g
Protein: 3g
Sodium: 290mg
Sugar: 35g
Substitutions for ingredients:
- Brown sugar can be used instead of granulated sugar.
- Coconut cream can be used instead of heavy cream.
- Salted butter can be used instead of unsalted butter.
Variations:
- Add chopped nuts or dried fruits to the rice mixture before baking.
- Top the cake with whipped cream or ice cream before serving.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch.
- Use a wooden spoon to stir the rice mixture to prevent it from sticking to the pan.
- Let the cake cool for at least 10 minutes before serving to avoid burning your mouth.
Storage instructions:
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave or oven until warm.
Presentation ideas:
Serve the cake on a cake stand or plate and drizzle with extra caramel sauce.
Garnishes:
Sprinkle sea salt or chopped nuts on top of the cake for extra flavor and texture.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit or a salad would complement this cake well.
Troubleshooting advice:
- If the rice is too dry, add a little more caramel sauce to moisten it.
- If the cake is too soft, bake it for a few more minutes until it sets.
Food safety advice:
Make sure to cook the rice and caramel sauce thoroughly to avoid any foodborne illnesses.
Food history:
Rice cakes have been a staple food in many cultures for centuries. Caramel sauce was first made in the 17th century in France.
Flavor profiles:
This cake has a sweet and salty flavor with a creamy texture.
Serving suggestions:
Serve the cake warm or at room temperature for the best flavor.
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Taste: Sweet, Salty, Caramelized, Rich