Reisfladen (Rice Pudding Cake) recipe
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Ingredients
- ½ gallon milk 1 cup uncooked white rice 1 cup white sugar 3 eggs, lightly beaten ¼ cup milk 2 teaspoons vanilla extract ¼ teaspoon salt 2 ½ cups all-purpose flour 2 ½ teaspoons active dry yeast ¼ cup white sugar 1 individual packet vanilla sugar 1 egg ½ cup lukewarm milk ½ cup melted butter 2 eggs
Nutrition Info
- 428.8 caloriescarbohydrate: 63 gcholesterol: 118.2 mgfat: 13.8 gfiber: 1.1 gprotein: 12.8 gsaturatedFat: 7.9 gservingSize: -sodium: 208.1 mgsugar: 29.5 gtransFat: : -unsaturatedFat: : -
Directions Reisfladen (Rice Pudding Cake)
Directions
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Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.
Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.
Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.
Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.
Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.