Rice cake recipe

If you want a fluffy but gluten-free rice cake, in this article we have the recipe for you: rice cake. This dessert will delight everyone and provide yet another alternative for celiacs. Also, in this preparation you do not use any type of flour because the main ingredient is raw rice.

A perfect dessert for any occasion, plus the gluten-free rice cake goes with everything. Put your imagination into this rice cake and make it your ace up your sleeve. Can you imagine this delight filled with chocolate cream?

Ingredients to make Rice Cake:

• For the rice cake:
• 400 grams of rice
• 1 liter of water
• 4 units of eggs
• 1½ cups of sugar (300 grams)
• 250 milliliters of milk
• 100 grams of butter
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 tablespoon baking powder
• For the cover:
• 100 grams of powdered sugar (icing or snow)

How to make Rice Cake:

1. Inside a large bowl add the rice and pour the water. Stir and let it rest for 8 hours, so the rice will hydrate.
2. Strain the rice and drain it very well. Booking.
3. Trick: Preheat the oven to 180C
4. Pour the eggs into a blender and mix for 1 minute.
5. Tip: Mix the ingredients from now on, always at high speed.
6. Add the butterand blend for 1 minute.
7. Add the rice in two parts. First a half that you must blend at high speed for 3 minutes. Try to get the rice dissolved as much as possible.
8. Then, with the second half you repeat the operation. Total processing time is approximately 6 minutes. The rice should dissolve completely or almost completely.
9. Add the milk to the blender.
10. Tip: If you see some rice chips, you can strain them.
11. Also add the saltand continue mixing. Blend until all the ingredients of the gluten-free rice cake are fully integrated.
12. Finally deposit the salt and vanilla. Mix once more for just a few seconds until the ingredients are integrated into the preparation.
13. Tip: The rice cake mix is ​​quite runny, but don’t worry.
14. Grease a mold and pour the dough for the rice cake. Bake for approximately 35 minutes at 180 degrees.
15.  After the time, let the rice cake rest, until it cools down. When unmolding, shake the mold very carefully, as if balanced a little from side to side.
16. If it does not come off like this, pass a rounded-tipped knife around the edges, and do it carefully so as not to damage the mold or the cake.
17. Let’s decorate! Dust the rice cake with icing or powdered sugar. This dessert is very versatile and you can fill it with whatever you want: jam, dulce de leche, pastry cream, chocolate, Nutella or… whatever comes to your mind