Fragrant Jasmine Rice Cake

I love this pretty celebration Fragrant Jasmine Rice Cake with its fragrant cardamom and lime scented rice pudding insides all crowned with billowy lime whipped cream and fresh berries.

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Gluten free cake

I also used some pretty lemon thyme springs on my cake. This one takes the cake! hee hee. I also love that this is gluten-free cake. It’ll be great for a birthday party celebration for people who don’t care for cake or eat gluten-free.

We also ate the leftover Cake for breakfast a couple of days. I think it was great for breakfast! Nice rice and berries with some dairy. Perfect!

Looking for another delicious rice pudding recipe? Be sure to check out my original Easy Rice Pudding using leftover rice.

When you make the parchment paper liner, make it a bit taller than the pan in case the filling is a little more than the pan.

Also, I suggest that you place the pan on a rimmed baking sheet before putting it in the oven, this will catch any spills that might happen. I used a springform pan, and it leaked on me, so I was really happy to have the rimmed baking sheet to save me.

I think next time I make it I’d like to put the crushed cardamom pods in a cheesecloth bag or tea strainer so that I don’t have to pick the husks out. Also, I think it would be delicious with coconut whipped cream, I might try that next time as well.

If you haven’t tried making coconut whipped cream yet, it’s really easy and really good. Take a look here for my instructions.

Take a look below for more pictures on the cake in progress.

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How to make Rice Pudding Cake Recipe

Fragrant Jasmine Rice Cake

Debi

A delicious cake made from rice pudding fragranced with cardamom.

5 from 1 vote

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Prep Time 40 minutes mins

Cook Time 1 hour hr 5 minutes mins

Resting time 8 hours hrs

Total Time 9 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 340 kcal

Ingredients

  

1x2x3x

• 1 ¼ cups Jasmine rice
• 4 ½ cups milk
• ¾ cups granulated sugar
• 6 cardamom pods crushed open
• zest of 1 lime
• 1 ¼ cups heavy cream
• 6 eggs separated

Whipped cream topping

• 1 ¼ cups whipping cream
• 1 teaspoon vanilla
• zest of 1 lime
• 3 tablespoons granulated sugar
• Fresh berries herbs, and additional lime zest to decorate, as desired

Instructions

 

• Butter a deep 10-inch round cake pan or springform pan. Line the sides and bottom of the pan with parchment paper, and butter the parchment paper as well.
• Bring a medium pot of water to a boil. Add the rice, and boil for 3 minutes. Drain.
• Return the rice to the pan with the milk, sugar, cardamom, and lime zest. Bring to a boil, lower heat, and simmer for 20 minutes, stirring often.
• Let the mixture cool (it’ll still be fairly liquidy). Remove the cardamom husks, and pour the mixture into a large mixing bowl. Mix in the cream and egg yolks.
• Preheat the oven to 350° F.
• Whisk the egg whites with a hand mixer or stand mixer until they hold soft peaks. Fold the beaten egg whites into the rice mixture. Place the prepared pan on a rimmed baking sheet, and gently spoon the rice mixture into the prepared pan. Place the filled pan on the rimmed baking sheet in the preheated oven, and bake for 40-50 minutes, until puffy and golden brown (the center should still be slightly jiggly, as it will continue to cook and firm up as it cools.
• Allow the rice cake to cool in the pan on the counter. Once completely cooled, refrigerate the rice cake in the pan overnight.
• Carefully remove the rice cake form the pan, and remove the parchment paper. Turn the cake out onto a large serving plate.
• Pour the cream into a large bowl or the bowl of a stand mixer, and add the vanilla extract, lime zest, and sugar. Whisk the cream mixture with a hand mixer or stand mixer until it holds soft peaks. Cover the top and sides of the cake with the whipped cream, and garnish with fresh berries, herbs, and lime zest as desired.

Notes

Adapted from The Complete Encyclopedia of Vegetables and Vegetarian Cooking

Nutrition

Calories: 340kcalCarbohydrates: 27gProtein: 8gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 149mgSodium: 80mgPotassium: 232mgFiber: 0.3gSugar: 21gVitamin A: 996IUVitamin C: 1mgCalcium: 163mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword cake, cardamom, rice pudding

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