The blueberry rice cake is a soft and fragrant dessert, perfect for breakfast or an afternoon 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 delectable. Best served with a blueberry sauce for an extra touch of sweetness.
Cook the rice in boiling milk with vanilla and sugar for 30 minutes
Let it cool in a bowl, meanwhile beat the yolks with the orange zest and whip the egg whites until stiff
Carefully combine with the rice and pour into a buttered and breadcrumbed cake tin
Bake in a preheated oven at 180 degrees for 40 minutes
Meanwhile, blend two-thirds of the well-washed blueberries, pour the sauce into a saucepan and slightly reduce it over the heat with two tablespoons of sugar
Once out of the oven, let the cake cool, then pour the blueberry sauce on top, decorate with the reserved fruit, and serve after resting in the fridge for at least an hour
Cake Pan
Non-stick Pan
Bowl
Spatula
Store the blueberry rice cake in the refrigerator for 2-3 days.
The blueberry rice cake is a traditional dessert highly appreciated in northern Italy.
Italy
| 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 |
