Ingredients:
For the Rice Pudding:
- 1 cup short-grain rice
- 4 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Custard & Topping:
- 3 eggs
- 1/4 cup sugar
- 2 tbsp flour or cornstarch
- 1 cup milk
- Ground cinnamon or powdered sugar (optional)
Instructions:
- Cook the Rice:
- In a saucepan, combine rice, milk, sugar, and salt.
- Cook over medium heat, stirring frequently, until the rice is soft and creamy.
- Stir in vanilla and let cool slightly.
- Prepare the Custard:
- In a bowl, whisk eggs, sugar, flour/cornstarch, and milk until smooth.
- Slowly add to the warm rice mixture while stirring constantly.
- Cook gently until the mixture thickens slightly.
- Assemble the Cake:
- Pour the rice custard into a greased baking dish.
- Smooth the top with a spatula.
- Bake:
- Preheat oven to 180°C (350°F).
- Bake 25–30 minutes until set and lightly golden on top.
- Serve:
- Let cool, then sprinkle with cinnamon or powdered sugar if desired.
- Cut into squares or slices and enjoy!
If you want, I can also make a longer, step-by-step version with tips for creamy texture and perfect sliceable consistency. Do you want me to do that?
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