
Blueberry Rice Cake
The blueberry rice cake is a soft and fragrant dessert, perfect for breakfast or a snack. Made with rice, milk, sugar, eggs, and fresh blueberries, this cake offers a mix of taste and freshness. The aroma of vanilla and grated orange makes this cake even more delicious. Serve with a blueberry sauce for an extra touch of sweetness.
Ingredients
- Rice
130G130G - Milk
70Cl70Cl - Sugar
150G150G - Eggs
44 - Vanilla
1Pod1Pod - Orange (grated zest)
11 - Butteras needed
- Breadcrumbsas needed
- For the sauce:
- Blueberries
400G400G - Sugar
2Tablespoons2Tablespoons
Preparation
- STEP 1 OF 6
Cook the rice in boiling milk with vanilla and sugar for 30 minutes
- STEP 2 OF 6
Let it cool in a bowl while you beat the egg yolks with the orange zest and whip the egg whites until stiff
- STEP 3 OF 6
Carefully combine with the rice and pour into a buttered cake pan sprinkled with breadcrumbs
- STEP 4 OF 6
Bake in a preheated oven at 180 degrees for 40 minutes
- STEP 5 OF 6
Meanwhile, blend two-thirds of the well-washed blueberries, pour the sauce into a saucepan and let it slightly reduce on the stove with two tablespoons of sugar
- STEP 6 OF 6
Once the cake is out of the oven, let it cool, then pour the blueberry sauce over it, decorate with the reserved fruit, and serve after chilling in the fridge for at least an hour
Suggestions
Cake pan
Non-stick pan
Bowl
Spatula
General Information
Storage notes
Store the blueberry rice cake in the refrigerator for 2-3 days.
More information
The blueberry rice cake is a traditional dessert highly appreciated in northern Italy.
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 139.84 |
Carbohydrates (g) | 18.11 |
of which Sugars (g) | 16.26 |
Fat (g) | 5.18 |
of which Saturates (g) | 2.77 |
Protein (g) | 5.54 |
Fiber (g) | 0.79 |
Sale (g) | 0.1 |
- Proteins5.54g·19%
- Carbohydrates18.11g·61%
- Fats5.18g·17%
- Fibers0.79g·3%