Fragrant Jasmine Rice Cake

Servings 12
Author Debi


  • 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


  1. 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.
  2. Bring a medium pot of water to a boil. Add the rice, and boil for 3 minutes. Drain.
  3. 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.
  4. 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.
  5. Preheat the oven to 350° F.
  6. 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.
  7. Allow the rice cake to cool in the pan on the counter. Once completely cooled, refrigerate the rice cake in the pan overnight.
  8. Carefully remove the rice cake form the pan, and remove the parchment paper. Turn the cake out onto a large serving plate.
  9. 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.

Recipe Notes

Adapted from The Complete Encyclopedia of Vegetables and Vegetarian Cooking