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Vanilla Citrus Rice Pudding Cake

Vanilla Citrus Rice Pudding Cake

This baked rice pudding cake sets creamy arborio rice in a lightly sweet vanilla custard with bright lemon and orange zest. It slices cleanly after chilling, making it an elegant make-ahead dessert with a tender, custardy center and golden top.

Prep: 20 min · Cook: 65 min · Total: 85 min · Serves: 8

Ingredients

  • 4 cups whole milk
  • 0.75 cup granulated sugar
  • 0.5 tsp ground cinnamon
  • 2 tbsp unsalted butter (melted, plus more for the pan)
  • 0.25 tsp fine sea salt
  • 1 tsp lemon zest (finely grated)
  • 2 tsp vanilla extract
  • 3 large large eggs (at room temperature)
  • 0.75 cup arborio rice (rinsed and drained)
  • 1 tbsp powdered sugar (for dusting)
  • 1 tsp orange zest (finely grated)

Instructions

  1. Heat the oven to 350°F (175°C) with a rack in the center, then butter the bottom and sides of a 9-inch springform pan and set it on a rimmed baking sheet to catch any drips.
  2. Combine 4 cups whole milk, 0.75 cup rinsed Arborio rice, 0.5 cup of the granulated sugar, and 0.25 tsp fine sea salt in a 3-quart heavy saucepan, then place the pan over medium heat and stir with a silicone spatula until the milk begins to steam and small bubbles form around the edge, 5-6 minutes.
  3. Reduce the heat to low and simmer the rice mixture gently, stirring every 2-3 minutes and scraping the bottom of the saucepan, until the rice is tender and the mixture is thick like loose porridge, 28-32 minutes.
  4. Remove the saucepan from the heat, stir in 2 tbsp melted unsalted butter, 2 tsp vanilla extract, 1 tsp lemon zest, and 1 tsp orange zest, then let the mixture cool in the pan for 10 minutes until warm but no longer steaming hard.
  5. Whisk 3 large eggs with the remaining 0.25 cup granulated sugar in a large mixing bowl for 1-2 minutes, until the mixture is smooth, slightly lightened, and the sugar begins to dissolve.
  6. Temper the eggs by whisking 0.5 cup of the warm rice mixture into the egg mixture in a slow stream, then whisk in another 0.5 cup of rice mixture until the bowl feels warm to the touch and the eggs have not scrambled.
  7. Add the tempered egg mixture back to the saucepan with the remaining rice pudding, then stir with the silicone spatula for 1 minute until the custard base is evenly combined.
  8. Pour the rice custard into the prepared 9-inch springform pan, smooth the top with the spatula, and sprinkle 0.5 tsp ground cinnamon evenly over the surface.
  9. Bake the pan on the rimmed baking sheet at 350°F (175°C) until the top is lightly golden, the edges are set, and the center jiggles only slightly when the pan is nudged, 30-35 minutes; an instant-read thermometer inserted in the center should read at least 160°F (71°C) for the egg custard.
  10. Transfer the pan to a wire rack and cool at room temperature for 1 hour, until the cake is firm enough that the sides pull slightly away from the pan.
  11. Run a thin knife around the edge of the cake, release the springform ring, and refrigerate the cake uncovered for at least 2 hours until fully chilled and sliceable.
  12. Dust the chilled cake with 1 tbsp powdered sugar, cut it into 8 wedges with a clean sharp knife, and serve cold or at cool room temperature.

Nutrition (per serving)

  • Calories: 274
  • Protein: 8 g
  • Fat: 9 g
  • Carbohydrates: 41 g
  • Fiber: 1 g
  • Sugar: 26 g
  • Sodium: 128 mg

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