Description
A delightful dessert that combines the creamy goodness of rice pudding with a cake-like texture, perfect for impressing guests without baking.
Ingredients
Scale
- 1 liter of whole milk
- 200 g of rice
- 150 g of sugar
- 1 cinnamon branch
- 1 lemon peel
- 1 package flavorless gelatin (7 g)
- 200 ml of cream to beat
- Maria type cookies (base)
- 80 g of melted butter
Instructions
- Crush the cookies and mix them with the melted butter. Press well into a removable mold and refrigerate.
- Boil the milk with the cinnamon and lemon peel, then add the rice and cook over low heat for 30-40 minutes, stirring regularly.
- Add the sugar and cream, cooking for 5 more minutes. Remove the cinnamon and lemon peel.
- Hydrate the gelatin in cold water, dissolve it, and add to the hot rice mixture, mixing well.
- Pour the mixture onto the base. Cool at room temperature, then refrigerate for at least 4 hours.
- Demold carefully and decorate with cinnamon or lemon zest before serving.
Notes
For extra flavor, consider adding vanilla extract. Ensure the cake cools completely before refrigerating for best results.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: Global
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg
Keywords: rice cake, dessert, no bake, sweet, pudding