🍰 Super Easy Rice Cake (Creamy Custard Style)
This super easy rice cake is soft, creamy, and slightly chewy with a custard-like texture. It’s the perfect way to turn leftover rice into a simple, comforting dessert.
✨ Why You’ll Love It
- Made with just a few basic ingredients
- Smooth, creamy, custard-like texture
- Quick and easy to prepare
- Great way to use leftover rice
- Customizable with different flavors
🛒 Ingredients
- 1 cup cooked rice
- 1 can (≈397 g) sweetened condensed milk
- 2 large eggs
- 1 cup milk (or evaporated milk for richer taste)
- 1 tsp vanilla extract (optional)
👩🍳 Instructions
1. Preheat Oven
Preheat to 180°C (350°F).
2. Blend Ingredients
Add rice, condensed milk, milk, eggs, and vanilla to a blender.
Blend until smooth and silky.
3. Prepare Pan
Grease or line an 8×8 inch or 9-inch round pan.
4. Bake
Pour batter into the pan.
Bake for 45–50 minutes until set and lightly golden.
A toothpick should come out clean.
5. Cool & Serve
Let it cool completely.
Slice and serve chilled or at room temperature.
🌿 Tips for Best Results
- Blend well for a smooth texture
- Let rice cool before blending
- Don’t overbake to avoid cracks
- Chill before serving for cleaner slices
🍽️ Flavor Ideas
- Add cinnamon or nutmeg for warmth
- Mix in coconut or lemon zest
- Add raisins or chopped dates
- Drizzle caramel on top after baking
❄️ Storage
- Refrigerate in an airtight container for up to 4 days
- Tastes even better when chilled overnight
❓ FAQ
Can I use brown rice?
Yes, but it will be denser and less smooth.
Can I make it dairy-free?
Use coconut condensed milk and plant-based milk.
Can I make it without a blender?
Mash rice very well and mix thoroughly, though texture may be less smooth.
Can I double the recipe?
Yes—use a larger pan and increase baking time slightly.
📊 Nutrition (Per Serving)
- Calories: ~210 kcal
- Carbs: 30 g
- Fat: 8 g
- Protein: 5 g
