Rice Pudding Cake with Maria Cookie

Name: Rice Pudding Cake with Maria Cookie
Prep time: 90 min
Cook time: 45 min
Yield: 10
Cuisine: Mexicana
Ingredients: 2 cups María cookies, ground or powdered, for the base; 1/4 cups butter, without melted salt, for the base; 3 tablespoons cinnamon powder, for the base; 1 cup rice, soaked with hot water; 2 cups whole milk; 1 1/2 cups evaporated milk; 1/2 cups condensed milk; 2 sticks cinnamon; 2 tablespoons vanilla essence; 1/2 cups brown sugar; 1 tablespoon natural unflavored gelatin, hydrated; 1 stick cinnamon; cinnamon powder, for decoration

Carlos Lieja

Make a delicious and very easy dessert. This Rice Pudding Cake with Maria Cookie is perfect if you don't know what recipe to cook and need to prepare an easy and quick dessert. The best part is that the base of the cake is made with Maria cookies, so you won't take much time to make it.

Enjoy the traditional flavor of rice pudding with a different presentation and the crunchy touch of this Rice Pudding Cake. Had you ever thought of a dessert like this?

Reviewed by Editorial Team of Kiwilimón

Published: 21-02-2017

Preparation

45 mins

Low

Add the cookie with the butter to a bowl, mix until you obtain a consistent and compact dough. Add to a mold and flatten to form an even base. Press the base down with a spoon very well. Refrigerate the mold for an hour to allow the butter to harden. Set aside. Heat a pot with the white rice, whole milk, evaporated milk, condensed milk, cinnamon, vanilla extract, and sugar. Cook for 40 minutes or until the rice is soft. Remove the mixture. Add the mixture to the blender with the hydrated gelatin, blend very well. Set aside. Remove the base from refrigeration and add the blender mixture. Refrigerate for 2 hours or until the cake sets. Remove from refrigeration, serve, and decorate with powdered cinnamon in the desired shape.