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!
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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Fragrant Jasmine Rice Cake Recipe
Fragrant Jasmine Rice Cake
Ingredients
- 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.
Wow, I so love your recipe! I didn’t even know we could make a cake out of cooked rice, I love jasmine and your cake looks so pretty, I’ll definitely pint and make this one soon ! 🙂
I’m so intrigued! I’ve never heard of rice cake. Definitely something I’ll have to try. I used my springform to make an ice cream cake. I lined the bottom of the pan with aluminum foil to keep it from leaking all over AND put it on a sheet pan.
I love jasmine rice, but I’ve never used it in a dessert before. This sounds great!
I am SO completely intrigued by this cake! It’s like cake and rice pudding all in one, which is definitely the best of both worlds. I must try it!
This cake recipe—jasmine rice, hello?!—pretty much blew my mind. These flavors sound absolutely fantastic together, and the cake itself is just gorgeous! How perfect for Valentine’s Day!
This cake is so pretty!! I love the combination of herbs and fruit on top of it. Can’t wait to make this!
I had no idea you could use rice to make a cake. The results are stunning, this is just beautiful!
What a beautiful cake! I have never heard of this technique!