If you’ve ever found yourself craving the creamy, comforting essence of rice pudding but wanted something a little more special, this cake is the answer. Nigella Lawson, known for her indulgent, heartwarming recipes, took the humble rice pudding and transformed it into a beautiful cake that’s both nostalgic and elegant.
This Rice Pudding Cake is like rice pudding’s sophisticated cousin. it’s got that same creamy texture and subtle sweetness but with a delicate, lightly browned crust and a softness that melts in your mouth. The aroma as it bakes fills the kitchen with a gentle vanilla and cinnamon scent that instantly makes you feel at home.
When I first made it, I remember thinking, “How has this not been a staple in my baking repertoire”? It’s deceptively simple but deeply rewarding. perfect for those moments when you want to impress without sweating over complex techniques.
Nigella Rice Pudding Cake Recipe
Ingredients Needed
What’s brilliant about this recipe is that most of the ingredients are everyday pantry staples. nothing fancy or intimidating. Here’s what you’ll need:
- Arborio rice: This is key for that creamy texture. It’s the same rice used for risotto which absorbs liquid beautifully without turning mushy.
- Whole milk: For richness, nothing beats whole milk here.
- Caster sugar: It dissolves easily, ensuring the cake isn’t grainy.
- Vanilla pod or extract: Nigella loves using a real vanilla pod for that pure, fragrant flavor. If you can, scrape out the seeds. you won’t regret it.
- Eggs: These bind the cake, giving it structure.
- Butter: Adds a subtle richness and helps with the caramelized crust.
- Ground cinnamon: Just a pinch to add warmth.
- Salt: To balance the sweetness.
When I first gathered the ingredients, I realized how easy it would be to whip this up on a whim. The only special item is the Arborio rice which I usually have around for risotto nights.
Equipment Needed
You won’t need anything fancy here, either. The essentials:
- A medium-sized heavy-based saucepan to cook the rice pudding gently.
- A mixing bowl for combining ingredients.
- A whisk or wooden spoon for stirring.
- A 9-inch springform cake tin or a similar sized ovenproof dish. The springform tin is ideal because the cake is delicate and needs careful removal.
- An oven preheated to a moderate temperature.
I remember trying to use a regular cake tin once and regretted not having a springform. it made releasing the cake so much trickier. Lesson learned!
Instructions To Make Nigella Lawson’s Rice Pudding Cake
This is where the magic happens. I’ll walk you through my process with some personal tips I picked up along the way.
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Cook the rice pudding base:
Start by gently heating the milk, vanilla seeds and pod in the saucepan. Once it’s warm and fragrant, add the Arborio rice and simmer gently, stirring often to prevent sticking. This takes patience-about 30 minutes-but it’s worth it. The rice should be soft but still have a bit of bite, soaking up all that creamy milk.
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Sweeten and season:
Stir in the caster sugar, cinnamon and a pinch of salt. The kitchen starts smelling heavenly at this point. Remove the vanilla pod.
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Cool and combine with eggs:
This step is crucial. You need to let the rice pudding cool before whisking in the eggs. Otherwise, you’ll end up with scrambled eggs and nobody wants that! I usually spread it out in a shallow dish to cool faster.
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Add butter and eggs:
Once cool, whisk in the eggs and melted butter. This transforms the mixture into a silky batter that will set beautifully.
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Bake:
Pour into the buttered springform tin and bake at about 160°C (320°F) for around 40-45 minutes. The edges should be golden and just set, with a slight wobble in the center.
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Cool and serve:
This cake is lovely served slightly warm or at room temperature. I like to dust it with a little cinnamon sugar on top before serving. It pairs beautifully with a spoonful of crème fraîche or a drizzle of honey.
When I made it the first time, I was so tempted to dig in straight from the oven. Waiting those few extra minutes for it to cool was torture but worth it for the perfect texture.
What I Learnt
Making this cake taught me a few invaluable things. not just about cooking but about patience and embracing simplicity. Nigella’s recipe is a beautiful reminder that comfort food doesn’t have to be complicated. Taking time with the rice pudding base, not rushing the cooling process and trusting the ingredients can make all the difference.
Also, I discovered that this cake is surprisingly versatile. I once added a handful of raisins soaked in rum for a boozy twist which turned out amazing. It’s a recipe you can make your own without losing its soul.
FAQs
What Makes Nigella Lawson’s Rice Pudding Cake Recipe So Special?
Nigella’s rice pudding cake is magical because it blends two comfort foods-rice pudding and cake-into one. The texture is creamy, but the outside has a delightful, almost caramelized crust. It’s like the best of both worlds! Plus, her use of simple ingredients like butter, rice, and sugar makes it feel like home, but it still tastes elegant.
Can I Use A Different Type Of Rice For Nigella’s Rice Pudding Cake?
While the recipe calls for short-grain rice, you could experiment with other types like Arborio (which is often used for risotto) or even medium-grain rice. Short-grain rice gives that soft, creamy texture that makes this cake so delicious. If you switch it up, just keep an eye on the cooking time and consistency. You might need a little extra liquid!
Can I Make Nigella’s Rice Pudding Cake Ahead Of Time?
Absolutely! In fact, making it the day before can make it even better. The flavors have more time to meld together, and the texture will hold up beautifully. Just let it cool completely, then wrap it up and store it in the fridge. When you’re ready to serve, you can either warm it up or enjoy it cold-the choice is yours!
