'Slim' rice cake with tangerine caramel | GRUNDIG - Respect Food
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Slim Rice Cake

When you overcook your rice, or simply make too much, what do you do with it?

Leftover rice can be made into an exciting dessert. When we think of leftovers, particularly rice, we don’t think of dessert first, so this dish is a good way to try something new and put your extra rice to good use.

The recipe by Federica Frattini
, Podere San Giuliano, San Lazzaro in Savena, is a ‘slim’ rice cake with tangerine caramel. Perfect for fall, it is a a distinction from normal cake, and is sure to surprise anyone who its served to.

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40 Min.
Chefs Special


1 litre milk
8 eggs, beaten
300g amaretti biscuits, crumbled
200g cooked rice
200g brown sugar
100g white sugar
1 vanilla bean
Juice of 15 tangerines
Vanilla ice cream


Break eggs into a mixing bowl.

Add the brown sugar.

Mix in the rice and add the seeds from the vanilla bean, as well as its shell.

Remove the shell of the vanilla bean and add the amaretti biscuits and mix.

Heat up milk and add to mixture. Mix well.

Grease a glass baking container.

Pour the mixture into a baking tray. Bake at 180° for 1 hour, and check that it has fully cooked through by using a toothpick.

Pierce the cake with the toothpick an pull it out. If it comes out clean, the cake is fully cooked.

Pour white sugar into a pan and add 1bsp of water. Spin the pan to melt the sugar on lowest heat. Avoid using a spoon to stir the mixture. When it has fully melted, turn off the heat and let it cool for a minute. Add the tangerine juice and cook again on low heat. Mix until smooth. Serve the cake in slices with a scoop of vanilla ice cream and drizzle the tangerine caramel on top.