Rice Cake

Rice Cake

This Easy and Delicious Rice Cake is the perfect dessert for any holiday but to me it really SCREAMS Easter.  My mom made this rice cake EVERY Easter and I couldn’t wait! My mom would always serve it in a bowl with milk topped with a little sugar… Ahhh memories.  This year since my parents moved to Florida and I’m here in NEPA I figured I HAD to make this Rice Cake to keep up with tradition even if my parents wouldn’t be here to enjoy it (Side note: when I told my mom I was making it she had told me she was too.. so we kinda do get to enjoy it together).  So here it is, Rice Cake.  I hope you enjoy it as much as I do.

Rice Cake

  • Servings: 12
  • Difficulty: Easy
  • Print

Ingredients

  • 2 Cups of Raw Rice cooked according to directions on the box. Set aside to cool
  • 2 lb. Ricotta Cheese
  • 2 Cups of Sugar
  • 6 Eggs
  • 1 Tbsp. Vanilla Extract
  • 1 Tsp. Cinnamon plus more for topping
  • 6 “Pats” of Butter, plus more to grease baking dish
  • Milk (amount will vary)

Directions

Pre-Heat Oven to 350°

Grease your baking dish

  1. Mix together your cooked, cooled rice, Eggs, Vanilla Extract, Ricotta, Cinnamon and Sugar.
  2. Pour ingredients into your baking dish.  The mixture should only fill about 1/2 way up the dish.
  3. Pour Milk around the ingredients about 3/4 of the way up the dish.
  4. Place your “pats” of butter on top
  5. Sprinkle with Cinnamon
  6. Bake for 45 minutes to 1 hour. You want the rice cake to be set but slightly “jiggly” in the center.

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