Rice Cake With Caramel using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Delve into the sweet symphony of flavors with our Rice Cake with Caramel, a delightful treat that dances on the palate! Originating from various cultures that celebrate rice as a staple, this cake marries the creamy richness of milk and the aromatic embrace of vanilla beans with the delightful crunch of caramel. Picture this: a warm, golden caramel layer that melts into the soft, tender rice cake, creating a luscious experience that’s perfect for any occasion. Fun fact: rice cakes have been enjoyed for centuries, often as a celebratory dish in Asian cultures, and now, we’re giving it a sweet twist that will have everyone asking for seconds. Whether served warm or chilled, this dessert is sure to be a hit at your next gathering!
Ingredients
- 1000 g Milk
- 170 g Granulated sugar
- 1 Vanilla bean
- 170 g White round rice
- 10 g Water
- 2 Eggs
- 20 g Butter
Steps
- Add 1000 g of milk, 80 g of granulated sugar, 1 vanilla bean in the food processor bowl.
- Mix manual: 10:00min / 95°C / Speed 2.
- In the meantime, grease a loaf pan and set it aside.
- Add 170 g of white round rice in the food processor bowl.
- Mix manual: 40:00min / 90°C / Speed 2.
- Add 10 g of water in a saucepan.
- Add 90 g of granulated sugar in the saucepan.
- Then heat over high heat until you achieve a beautiful blond caramel.
- Pour the caramel into the prepared mold while taking all necessary precautions, then coat the bottom by gently swirling the mold in all directions. Set aside.
- Remove the vanilla pod from the bowl and rinse it with clear water before possibly drying it for future use.
- Preheat the oven at 170°C.
- Prepare a shallow dish for the water bath cooking and set it aside.
- Place the whisk.
- Add 2 eggs in the food processor bowl.
- Mix manual: 5:00min / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Remove the whisk.
- Add 20 g of butter in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Pour the mixture into the mold coated with caramel and place the mold in the shallow dish. Fill the dish with water up to 2 cm from the edge.
- Cook in the bain-marie at 170°C during 40min.
- After taking it out of the oven, let it cool for about ten minutes before removing it from the mold. Serve it warm or cold.
