Creamy Rice Pudding Cake

Follow our step-by-step guide on how to make Creamy Rice Pudding Cake.

1. Step 1

   In a slow cooker, combine 1/2 gallon of milk, uncooked rice, and sugar. Cook on High for about 3 hours and 15 minutes, or until the rice is puffy and the mixture is still thin.

2. Step 2

   In a separate bowl, whisk together the 3 beaten eggs, 1/4 cup of milk, vanilla extract, and salt. Gradually add 1/2 cup of the hot rice mixture to the egg mixture, stirring in 1 tablespoon at a time until well blended. Pour this mixture back into the slow cooker, stirring constantly. Cook on Low for an additional 30 minutes, or until the rice has absorbed all the liquid. Allow the mixture to cool to room temperature for about 2 hours.

3. Step 3

   While the rice pudding cools, prepare the dough. In a bread machine, add flour, yeast, sugars, egg, lukewarm milk, and melted butter in the order listed. Run the Dough cycle, which takes about 90 minutes. Once done, remove the dough and let it rise in a warm place until it doubles in size, approximately 30 minutes.

4. Step 4

   Preheat your oven to 400°F (200°C). Grease an 11-inch springform pan with butter and smooth the risen dough into the pan.

5. Step 5

   Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour the cooled rice pudding mixture over the dough and brush the top with the remaining egg wash.

6. Step 6

   Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the cake layer comes out clean. Let the cake cool for 5 minutes before releasing it from the pan. Allow it to cool completely, then refrigerate for at least 6 hours or overnight before serving.