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Reisfladen (Rice Pudding Cake)
Reisfladen (Rice Pudding Cake)
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Prep Time:
20 minutes
Cook Time:
250 minutes
Total Time:
755 minutes
German reisfladen: rice pudding, cake, and bread fusion dessert.
Ingredients:
  • 0.5 gallon milk
  • 1 cup uncooked white rice
  • 1 cup white sugar
  • 3 eggs, lightly beaten
  • 0.25 cup milk
  • 2 teaspoons vanilla extract
  • 0.25 teaspoon salt
  • 2.5 cups all-purpose flour
  • 2.5 teaspoons active dry yeast
  • 0.25 cup white sugar
  • 1 individual packet vanilla sugar
  • 1 egg
  • 0.5 cup lukewarm milk
  • 0.5 cup melted butter
  • 2 eggs
Instructions:
  • In a slow cooker, mix together 1/2 gallon of milk, rice, and sugar. Cook on High for about 3 hours 15 minutes, or until the rice is fluffy but the mixture remains thin.
  • In a bowl, whisk together 3 eggs, 1/4 cup of milk, a splash of vanilla extract, and a pinch of salt. Gradually add 1/2 cup of the hot rice mixture, mixing well after each tablespoon. Transfer the mixture into a slow cooker, stirring continuously. Cook on Low until the rice absorbs all the liquid, for an additional 30 minutes. Allow it to cool to room temperature for about 2 hours.
  • Combine flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order given. Run the Dough cycle for about 90 minutes. Once finished, remove the dough and let it rise in a warm place until doubled in size, approximately 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C), then generously butter an 11-inch springform pan before pressing the dough smoothly into it.
  • Whisk 2 eggs and brush the dough with the mixture, reserving 1 tablespoon. Pour rice pudding over the dough and brush the top with the remaining egg wash.
  • Bake the cake layer in the preheated oven until a toothpick comes out clean, about 25 minutes. Allow it to cool for 5 minutes, release it from the pan, then let it cool completely. Refrigerate for 6 hours to overnight to chill thoroughly.

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