Prepare to be amazed by a dessert that transforms humble leftover rice into a mouthwatering treat that will have your taste buds dancing! This Creole Rice Snack Cake is not just another ordinary dessert – it's a culinary miracle that proves deliciousness can come from the most unexpected ingredients. Imagine a cake that's moist, slightly sweet, and packed with a unique texture that will have your family and friends begging for the recipe. Get ready to unlock a secret weapon in your baking arsenal that turns simple ingredients into an extraordinary culinary experience!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Creole
Serves: 8 servings
Ingredients
- 1 cup cooked rice
- 1/2 cup sugar
- 1/2 cup flour
- 2 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the cooked rice, sugar, and flour. Mix thoroughly to ensure the rice is evenly distributed and coated with dry ingredients.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract until well blended and slightly frothy.
- Sift the baking powder into the wet ingredients and mix until fully incorporated.
- Gradually pour the wet ingredients into the rice mixture, stirring gently to create a smooth, consistent batter. Be careful not to overmix, as this can make the cake dense.
- Transfer the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut into 8 equal squares and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Rice Matters: Use day-old, cold rice for the best texture. Freshly cooked rice can make the cake too moist and mushy.
- Mixing Technique: When combining wet and dry ingredients, use a gentle folding motion to keep the cake light and fluffy.
- Pan Preparation: Ensure your pan is well-greased or lined with parchment paper to prevent sticking and make removal easy.
- Doneness Test: Always use the toothpick method to check if the cake is fully baked – it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Let the cake cool completely before cutting to help it set and maintain its structure.
- Flavor Variations: Experiment by adding a pinch of cinnamon or nutmeg to the batter for an extra flavor dimension.
- Storage Tip: This cake stays moist for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 185kcal
Carbohydrates: 30g
Protein: 4g
Fat: 5g
Saturated Fat: g
Cholesterol: 55mg
