Are you looking for a dessert that is both hearty and sweet? Look no further than the Nigella Rice Pudding Cake! This dish is perfect for any occasion, whether you are looking for a comforting treat on a cold winter’s night or a unique dessert to impress your dinner guests.
Recipe 1: Nigella Rice Pudding Cake with Cinnamon and Honey
Ingredients:
- 1 cup of short-grain rice
- 4 cups of milk
- 1/4 cup of honey
- 1 tsp of ground cinnamon
- 2 eggs
- 1/2 cup of sugar
- 1 tsp of vanilla extract
- 1/4 cup of raisins
- 1/4 cup of chopped almonds
Instructions:
- Preheat your oven to 350°F.
- In a large saucepan, cook the rice in the milk until it is tender and most of the milk has been absorbed.
- Stir in the honey and cinnamon.
- In a separate bowl, beat the eggs, sugar, and vanilla extract together.
- Add the egg mixture to the rice and stir well.
- Fold in the raisins and chopped almonds.
- Pour the mixture into a greased 9-inch cake pan.
- Bake for 30-35 minutes, or until the top is golden brown and the cake is set.
- Allow the cake to cool before slicing and serving.
Nutritional Information:
This recipe yields approximately 8 servings. Each serving contains:
- 320 calories
- 6g of fat
- 54g of carbohydrates
- 13g of protein
- 2g of fiber
Cooking Time:
This recipe takes approximately 1 hour to prepare and cook.
Equipment:
- Large saucepan
- Mixing bowls
- Whisk
- 9-inch cake pan
Serving Suggestions:
This Nigella Rice Pudding Cake is delicious on its own, or served warm with a dollop of whipped cream. It also pairs well with a scoop of vanilla ice cream, or topped with fresh berries.
Variations:
You can switch up the flavor of this cake by swapping out the cinnamon and honey for other spices and sweeteners. Try using nutmeg and maple syrup, or cardamom and brown sugar. You can also mix in different nuts and dried fruits to customize the cake to your liking.
Substitutions:
If you are lactose intolerant, you can substitute the milk for almond milk or another non-dairy alternative. You can also use brown rice instead of short-grain rice for a heartier cake.
Storage:
This cake can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 30 seconds, or until warm.
Tips:
- Be sure to stir the rice constantly while it is cooking to prevent it from sticking to the bottom of the pan.
- You can add a pinch of salt to the rice while it is cooking to enhance the flavor.
- For an extra decadent treat, drizzle caramel sauce over the cake before serving.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can make this cake up to a day in advance. Simply store it in the fridge until you are ready to serve.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Allow it to thaw in the fridge before reheating.
Can I use a different type of rice?
Yes, you can use any type of rice that you prefer. Just note that the cooking time may vary depending on the type of rice you choose.
Recipe 2: Vegan Nigella Rice Pudding Cake with Coconut and Agave
Ingredients:
- 1 cup of short-grain rice
- 4 cups of coconut milk
- 1/4 cup of agave nectar
- 1 tsp of ground cardamom
- 2 flax eggs (2 tbsp of ground flaxseed mixed with 6 tbsp of water)
- 1/2 cup of coconut sugar
- 1 tsp of vanilla extract
- 1/4 cup of shredded coconut
- 1/4 cup of chopped macadamia nuts
Instructions:
- Preheat your oven to 350°F.
- In a large saucepan, cook the rice in the coconut milk until it is tender and most of the milk has been absorbed.
- Stir in the agave nectar and cardamom.
- In a separate bowl, mix the flax eggs, coconut sugar, and vanilla extract together.
- Add the flax mixture to the rice and stir well.
- Fold in the shredded coconut and chopped macadamia nuts.
- Pour the mixture into a greased 9-inch cake pan.
- Bake for 30-35 minutes, or until the top is golden brown and the cake is set.
- Allow the cake to cool before slicing and serving.
Nutritional Information:
This recipe yields approximately 8 servings. Each serving contains:
- 380 calories
- 17g of fat
- 54g of carbohydrates
- 5g of protein
- 3g of fiber
Cooking Time:
This recipe takes approximately 1 hour to prepare and cook.
Equipment:
- Large saucepan
- Mixing bowls
- Whisk
- 9-inch cake pan
Serving Suggestions:
This Vegan Nigella Rice Pudding Cake is delicious on its own, or served with a scoop of vegan ice cream. You can also top it with fresh fruit, like mango or pineapple, for a tropical twist.
Variations:
You can switch up the flavor of this cake by swapping out the cardamom and agave nectar for other spices and sweeteners. Try using cinnamon and maple syrup, or allspice and brown sugar. You can also mix in different nuts and dried fruits to customize the cake to your liking.
Substitutions:
If you are allergic to coconut, you can substitute the coconut milk for almond milk or another non-dairy alternative. You can also use brown rice instead of short-grain rice for a heartier cake.
Storage:
This cake can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 30 seconds, or until warm.
Tips:
- Be sure to stir the rice constantly while it is cooking to prevent it from sticking to the bottom of the pan.
- You can add a pinch of salt to the rice while it is cooking to enhance the flavor.
- For an extra decadent treat, drizzle melted dark chocolate over the cake before serving.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can make this cake up to a