The rice cake is a traditional and versatile sponge cake made with soaked and blended rice, which gives it a unique, soft, and slightly moist texture. Originating from home cooking in various Latin American countries, this cake has become a classic accompaniment to coffee, tea, or mate. Its preparation is simple, ideal for those looking for a different and economical dessert. The recipe combines basic ingredients such as eggs, butter, sugar, and milk, with rice as the star, achieving a fluffy and delicate result. Perfect for celebrations, snacks, or simply to treat the family, this rice cake can be enjoyed alone or with a glaze of your choice. Additionally, it admits variations such as adding lemon zest, coconut, or raisins to give it a personal touch.
Follow the detailed steps and enjoy a delicious homemade rice cake.
Prep
55 min
Cook
45 min
Servings
8
Calories
311 kcal
Soak the rice for 8 hours.
After that time, drain the water with a sieve.
In the blender, place the eggs, butter, sugar and whisk.
Add the rice and milk and mix for 5 minutes until the rice is completely dissolved.
Finally, add the baking powder and vanilla. Whisk again.
Pour into a greased pan sprinkled with flour and bake at 180ºC for 35 or 45 minutes or until golden and cooked.
