Reisfladen (Rice Pudding Cake) recipe

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Ingredients

½ gallon milk
1 cup uncooked white rice
1 cup white sugar
3 eggs, lightly beaten
¼ cup milk
2 teaspoons vanilla extract
¼ teaspoon salt
2 ½ cups all-purpose flour
2 ½ teaspoons active dry yeast
¼ cup white sugar
1 individual packet vanilla sugar
1 egg
½ cup lukewarm milk
½ cup melted butter
2 eggs

Nutrition Info

428.8 calories
carbohydrate: 63 g
cholesterol: 118.2 mg
fat: 13.8 g
fiber: 1.1 g
protein: 12.8 g
saturatedFat: 7.9 g
servingSize: -
sodium: 208.1 mg
sugar: 29.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.

  2. Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.

  3. Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.

  4. Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.

  5. Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.

  6. Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

Recipe Yield

1 11-inch cake

Recipe Note

Rice pudding cake is my husband's favorite German dessert! Serve with homemade whipped cream.

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