Rice Cake

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Last Friday I experimented with rice…and the result, oh the result was soft and sweet and addictive!

This rice cake has no butter, nor oil or flour so perfect if your are trying to control/lose weight but still don’t wanna totally give up on something sweet, like me!

Try it, you have to, cause….because …… it’s Monday and I’m at work and this is depressing enough so bring a smile on my face by making this cake today :)

Ingredients (for about 10 servings):

  • 100 g rice
  • 500 ml milk
  • 60 g sugar
  • 2 eggs
  • 25 g butter

Take 500 ml milk

Bring it to a boil and drop in the rice. Cook till rice is soft and creamy

Meanwhile separate egg yolks from egg whites

Whip the egg whites

When the rice is ready, turn off the heat and add eggs

Sugar and vanilla extract

now slowly incorporate the whipped egg whites.

Grease a baking pan and cook at 180 C for about 40 min

Let cook down then cut into slices.

You can eat it for breakfast with some milk, or (if you can), add a scoop of whip cream or ice cream and enjoy your cake at home or with friends.

I have put it in a box and brought it over a friend’s house! She loved it! You will too.

Also because one slide of rice cake only provides:

  • Calories: 117  (from fat 36)
  • Fat: 4 g
  • Carbohydrates: 16 g
  • Protein: 3.5 g

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

  • Merton

    Rice and COOKIE? wow perfect combination! hope i can eat it at your next party :)

  • Jo

    It’s really good!!! :)

  • http://mirisplace.blogspot.com/ miri

    the 25 gr butter is for greasing the pan?

    • http://expatcucina.com Daniela

      Yes, you can incorporate some butter to the batter if you would like, but trust me there is no need, you will get a very soft cake even without it!

      • http://mirisplace.blogspot.com/ miri

        I see. Thanks!

        By the way you really should explain that in your instructable. If that’s what the butter’s for, you were totally ok in calling the cake no fat (though I’m biased. I’m with you in considering 25 grams for a whole cake no fat :-)).