Torta de Arroz de Leche (Rice Milk Cake) by @luchokooc

1h23

10 servings

🍚

560 g

Rice

💧

1.4 L

Water

🧈

28 g

Butter

🥛

320 g

Arequipe

🥛

360 ml

Crema de leche

🥛

360 ml

Condensed milk

🥥

85 g

Coconut

🥛

30 g

Powdered milk

🫙

12 g

Baking powder

🥚

200 g

Eggs

  1. Add
    • white rice
    • water
    • butter

    Add 3 cups white rice, 6 cups water, and 2 tablespoons butter to a saucepan.

  2. Cook
    • white rice
    • water
    • butter

    Cook the rice over medium-low heat until tender and the water is absorbed, about 25 minutes.

  3. Transfer
    • white rice
    • arequipe

    Transfer the cooked rice to a mixing bowl and stir in 1 cup arequipe.

  4. Add
    • heavy cream
    • sweetened condensed milk
    • Rice

    Add 1 1/2 cups heavy cream and 1 1/2 cups sweetened condensed milk to the rice mixture.

  5. Stir
    • shredded coconut
    • powdered milk

    Stir in 1 cup shredded coconut and 4 tablespoons powdered milk until evenly combined.

  6. Mix
    • baking powder

    Mix 1 tablespoon baking powder into the batter.

  7. Add
    • eggs
    • white rice

    Add 4 eggs to the blender with the rice mixture.

  8. Blend
    • white rice
    • eggs

    Blend until the batter is smooth with small pieces of rice remaining, about 1 minute.

  9. Preheat

    Preheat the oven to 180°C (350°F) for 8 minutes.

  10. Step
    • all-purpose flour

    Lightly flour the cake pan with 1 tablespoon all-purpose flour.

  11. Pour
    • white rice

    Pour the blended rice batter into the prepared cake pan.

  12. Bake

    Bake at 180°C (350°F) until set and golden, about 45 minutes.

  13. Cool

    Cool the cake on a cooling rack for at least 15 minutes before slicing.

  14. Drizzle
    • sweetened condensed milk for topping

    Drizzle 2 tablespoons sweetened condensed milk for topping over the cooled cake, if desired.

Torta de Arroz de Leche (Rice Milk Cake) by @luchokooc

1h23

10 servings

🍚

560 g

Rice

💧

1.4 L

Water

🧈

28 g

Butter

🥛

320 g

Arequipe

🥛

360 ml

Crema de leche

🥛

360 ml

Condensed milk

🥥

85 g

Coconut

🥛

30 g

Powdered milk

🫙

12 g

Baking powder

🥚

200 g

Eggs

Preparation Steps

  1. Step 1/14

    Add 3 cups white rice, 6 cups water, and 2 tablespoons butter to a saucepan.

    🍚white rice
    💧water
    🧈butter
    🥄measuring cups
    🥄measuring spoons
    🍲saucepan

  2. Step 2/14

    Cook the rice over medium-low heat until tender and the water is absorbed, about 25 minutes.

    🍚white rice
    💧water
    🧈butter
    🍲saucepan
    🥄wooden spoon

  3. Step 3/14

    Transfer the cooked rice to a mixing bowl and stir in 1 cup arequipe.

    🍚white rice
    🥛arequipe
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups

  4. Step 4/14

    Add 1 1/2 cups heavy cream and 1 1/2 cups sweetened condensed milk to the rice mixture.

    🥛heavy cream
    🥛sweetened condensed milk
    🥣mixing bowl
    🥄measuring cups
    🥄wooden spoon

  5. Step 5/14

    Stir in 1 cup shredded coconut and 4 tablespoons powdered milk until evenly combined.

    🥥shredded coconut
    🥛powdered milk
    🥣mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/14

    Mix 1 tablespoon baking powder into the batter.

    🫙baking powder
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  7. Step 7/14

    Add 4 eggs to the blender with the rice mixture.

    🥚eggs
    🍚white rice
    🥣mixing bowl

  8. Step 8/14

    Blend until the batter is smooth with small pieces of rice remaining, about 1 minute.

    🍚white rice
    🥚eggs

  9. Step 9/14

    Preheat the oven to 180°C (350°F) for 8 minutes.

  10. Step 10/14

    Lightly flour the cake pan with 1 tablespoon all-purpose flour.

    🌾all-purpose flour
    🍰cake pan

  11. Step 11/14

    Pour the blended rice batter into the prepared cake pan.

    🍚white rice
    🍰cake pan

  12. Step 12/14

    Bake at 180°C (350°F) until set and golden, about 45 minutes.

    🍰cake pan

  13. Step 13/14

    Cool the cake on a cooling rack for at least 15 minutes before slicing.

    🍰cake pan
    ✨cooling rack

  14. Step 14/14

    Drizzle 2 tablespoons sweetened condensed milk for topping over the cooled cake, if desired.

    🥛sweetened condensed milk for topping
    🥄measuring spoons

Composition

Ingredients

Types

Water, Dairy, Sweeteners, Leavening agents, Eggs

Ingredients

Rice, Water, Butter, Arequipe, Crema de leche, Condensed milk, Coconut, Powdered milk, Baking powder, Eggs

Notes

Rice (cooked unsalted), Water (for cooking the rice), Butter (for cooking the rice, amount not given), Condensed milk (optional topping to finish), Coconut (grated)

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

675 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 102g, Total sugars: 65g, Fat: 24g, Saturated fat: 15g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 330mg, Iron: 1.7mg, Potassium: 440mg, Sodium: 250mg

Vitamins

Vitamin A: 210mcg, Vitamin D: 2.1mcg, Vitamin B12: 1.1mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

53 minutes

Overall

1 hour 23 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

measuring cups, measuring spoons, saucepan, wooden spoon, mixing bowl, cake pan, cooling rack

Appliances

Blender, Oven

Type

Type

Type Of Dish

Dessert

Occasions

Dessert, Celebration, Family gathering, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@luchokooc

Origin

Cuisine

Colombian, Latin American

Geographic

Colombia, South America

Various

Aspect

Texture

Creamy, Moist, Soft, Tender, Chewy

Flavors

Sweet, Milky, Caramel, Coconut

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the cake contains dairy and eggs), fridge : 4 days (Store in an airtight container,Refrigerate within 2 hours of baking,Serve chilled or reheat individual slices gently), freezer : 2 months (Wrap individual slices tightly,Freeze in an airtight container,Thaw overnight in the refrigerator)