Blueberry Rice Cake is a delicious and light dessert, perfect for a snack or a sweet breakfast. Made with rice, milk, sugar, eggs, vanilla, orange zest, and fresh blueberries, this cake has a soft texture and a delicate flavor. The blueberry sauce that accompanies it adds a touch of freshness and acidity. Easy to make, Blueberry Rice Cake is a dessert that everyone will love.
Blueberry Rice Cake
Ingredients
- 130 G Rice Rice
- 70 Cl Milk Milk
- 150 G Sugar Sugar
- 4 Eggs Eggs
- 1 Pod Vanilla Vanilla
- 1 Orange Orange (Grated Zest)
- Butter Butter
- Breadcrumbs Breadcrumbs
- For The Sauce: For The Sauce:
- 400 G Blueberries Blueberries
- 2 Tablespoons Sugar Sugar
Instructions
- 1. Cook the rice in boiling milk with vanilla and sugar for 30 minutes.
- 2. Let the rice cool in a bowl.
- 3. Beat the egg yolks with the orange zest.
- 4. Beat the egg whites until stiff peaks form.
- 5. Carefully fold the egg yolks and whites into the rice.
- 6. Butter a cake pan and sprinkle it with breadcrumbs.
- 7. Pour the rice mixture into the cake pan.
- 8. Bake in a preheated oven at 180°C for 40 minutes.
- 9. Meanwhile, blend two-thirds of the well-washed blueberries in a blender.
- 10. Pour the blueberry sauce into a saucepan and let it slightly reduce on the stove with two tablespoons of sugar.
- 11. Remove the cake from the oven and let it cool.
- 12. Pour the blueberry sauce over the cake.
- 13. Decorate with the remaining blueberries.
- 14. Let the cake rest in the fridge for at least one hour.
- 15. Serve the blueberry rice cake cold.
Notes
Add a dusting of powdered sugar on top of the cake before serving.
