Imprimer la recette

Ingredients

For the cake
7 ¾ oz of short-grain rice or dessert rice
1 whole milk
4.2 oz of brown sugar or light brown sugar, or muscovado sugar for more flavor
1 vanilla
3 eggs
apricot jam

For the caramel
2.6 oz of sugar
0.9 oz of water equal to one-third of the total weight of sugar

Kitchen utensils
flan mold
baking dish with high sides (or casserole)

Instructions

In a saucepan, bring the milk to a boil with the brown sugar and the split vanilla bean.
Add the rice and cook for the recommended time (about 30 minutes).

Once the rice has cooled, add the egg yolks (set the whites aside!) and the apricot jam.

Beat the egg whites until stiff peaks form (I add a pinch of salt to help). Gently
fold the beaten egg whites into the mixture.

Making the caramel

Prepare the caramel using the amount of sugar listed in the "Caramel" section of the ingredients.
If you're not used to making caramel, you can refer to the article My Foolproof Caramel.
Spread the caramel over the bottom of the flan mold.
Pour the rice cake batter into the mold.
Preheat the oven to 180°C.
Pour boiling water into a deep baking dish and place the flan mold inside. The flan mixture should be completely surrounded by water.
Bake for 45 minutes.
Once it's done baking, let the cake cool outside the oven and the water bath… you're in for a treat!

Old-Fashioned Rice Cake