This comforting dessert, inspired by Nigella Lawson, combines the creamy richness of rice pudding with the soft structure of a baked cake. It’s gently sweet, beautifully textured, and perfect for both casual family meals and elegant gatherings. The dish delivers a nostalgic flavor with a modern twist, making it a versatile dessert that can be served warm or chilled with a variety of toppings.
Total Time:1hr 5minutes
Yield:8 servings
Ingredients
Main Ingredients
1 cup short-grain rice
4 cups full-fat milk
¾ cup sugar
3 large eggs
3 tbsp butter (melted)
1 tsp vanilla extract
Optional Additions
1 tsp lemon zest
½ tsp cinnamon or nutmeg
¼ cup raisins or dried fruit
2 tbsp honey or caramel drizzle
Instructions
Cook the Rice
In a saucepan, combine rice and milk
Cook on low heat, stirring frequently until creamy and soft
Prepare the Batter
In a bowl, whisk eggs and sugar until light
Add melted butter and vanilla extract
Combine Mixtures
Let rice cool slightly
Gently fold rice into the egg mixture
Bake the Cake
Preheat oven to 180°C (350°F)
Pour into greased baking dish
Bake for 40–50 minutes until golden
Cool and Serve
Let rest for 10–15 minutes
Serve warm or chilled
Notes
Use short-grain rice for the creamiest texture
Avoid overbaking to keep the center soft
Add a splash of milk when reheating
Flavor variations can easily be added without affecting texture
