Introduction:

Soft, creamy, and full of nostalgia, the Gâteau de Riz (French Rice Cake) is a traditional French dessert that has warmed hearts for generations. Imagine a tender, custard-like rice pudding base baked to golden perfection, often topped with rich caramel—this dessert is simple, comforting, and wonderfully old-fashioned.

Originally served in French school canteens and home kitchens alike, Gâteau de Riz is the kind of timeless treat that brings both elegance and coziness to the table. Perfect served chilled or slightly warm, it makes a lovely finish to any meal.

🧾 Ingredients (Serves 6–8):

For the rice base:

1 liter (4 cups) whole milk

120 g (2/3 cup) round rice (like Arborio or pudding rice)

80 g (1/3 cup + 1 tbsp) sugar

1 vanilla bean (or 1 tsp vanilla extract)

2 eggs

A pinch of salt

For the caramel (optional but traditional):

100 g (1/2 cup) sugar

2 tbsp water

🍳 Instructions:

Step 1: Prepare the Caramel (Optional)

  1. In a saucepan, heat the sugar and water over medium heat without stirring.

  2. Let it bubble until it turns a deep amber color.

  3. Immediately pour the caramel into the bottom of your cake mold or baking dish and swirl to coat the bottom. Set aside.

Step 2: Cook the Rice

  1. In a large saucepan, bring the milk to a gentle boil with the vanilla bean (split and scraped) or vanilla extract.

  2. Add the rice and a pinch of salt. Stir well.

  3. Reduce the heat to low and simmer gently for 25–30 minutes, stirring occasionally, until the rice is soft and the mixture thickens.

  4. Remove from heat and let cool slightly.

Step 3: Add Eggs

  1. Beat the eggs with the sugar in a bowl.

  2. Slowly add the egg mixture into the warm (not hot) rice pudding, stirring constantly so the eggs don’t scramble.

Step 4: Bake the Cake

  1. Preheat the oven to 180°C (350°F).

  2. Pour the rice mixture into the caramel-lined mold.

  3. Place the mold in a larger baking dish and fill the dish with hot water to halfway up the sides (bain-marie).

  4. Bake for about 40–45 minutes, or until set and lightly golden on top.

❄️ Cooling & Serving:

Allow the cake to cool completely before unmolding.

Refrigerate for at least 2–3 hours for best texture.

To serve, gently run a knife around the edges and invert onto a serving plate. The caramel will flow over the top like a sauce.

🍽️ Serving Suggestions:

Serve chilled or slightly warm.

Add a dollop of whipped cream, berries, or a drizzle of salted caramel.

Enjoy with a cup of tea, coffee, or dessert wine.

👩‍🍳 Tips & Variations:

No caramel? You can skip it and serve the cake plain or with jam.

Flavor twist: Add orange zest, cinnamon, or rum to the rice for a fragrant variation.

Make it dairy-free: Substitute milk with almond, coconut, or oat milk (though texture may slightly vary).

🇫🇷 A French Grandmother’s Favorite

Gâteau de Riz is not just a dessert—it’s a memory, a warm hug, a taste of tradition. Whether you serve it after Sunday lunch or as a cozy snack on a rainy day, this rice pudding cake brings the comfort of French home cooking to your plate.

Bon appétit! 🍚🍮