Servings: 8 pieces
Calories: 230kcal
Cost: $15
Equipment
- Large pot
- Removable mold (springform recommended)
- Spatula
- Food processor or ziplock bag and rolling pin
- Immersion blender (optional)
Ingredients
- 1 liter whole milk
- 200 g rice
- 150 g sugar
- 1 piece cinnamon branch
- 1 piece lemon peel
- 1 envelope flavorless gelatin (7 g)
- 200 ml cream to beat
- 80 g melted butter
Instructions
- Crush the cookies into fine crumbs and mix with melted butter to form a wet sand-like mixture.
- Press the cookie mixture firmly into a removable mold and refrigerate.
- In a large pot, bring the milk to a gentle boil with cinnamon stick and lemon peel.
- Stir in the rice and cook on low heat for 30–40 minutes, stirring occasionally.
- Add sugar and cream, then simmer for another 5 minutes and remove cinnamon and lemon peel.
- Hydrate gelatin in cold water, dissolve it in the hot rice mixture, and mix thoroughly.
- Pour the rice mixture onto the chilled cookie base and smooth it out.
- Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours to set.
- Unmold the cake and decorate with cinnamon or lemon zest before serving.
Notes
This cake is perfect for any occasion like family gatherings or potlucks.
For added flavor, toast the crushed cookies lightly before mixing with butter.
Store leftovers in the fridge covered, for up to 3 days; avoid freezing for best texture.
Don't rush the cooking process; low and slow yields the creamiest results.
Nutrition
Calories: 230kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 50mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 4mg
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