The rice pudding cake is a different and unique recipe that can be used to innovate the traditional Easter rice pudding. Discover how to make it at home with this recipe.

Rice pudding is a traditional dessert in many parts of the peninsular geography, and also in the Canary Islands. Although it is a dessert that we can prepare at any time of the year, it is also part of the confectionery that is made at Easter.

Rice pudding is a nutritious dessert and is the main base of this rice pudding cake recipe. With this recipe we can taste the unique flavor of rice pudding in a different way, especially for lovers of this traditional dessert.

Rice pudding cake recipe

Rice pudding cake is an easy recipe to make and it is very rich. To prepare the rice pudding cake we can use different types of dough, such as short crust pastry, short crust pastry, or prepare a base with ground cookies.

We can make the cake in a cold version or cook it in the oven. We must take into account having previously prepared the rice pudding to then make the cake.

If you want to make a traditional rice pudding with a homemade recipe, you can see it at this link.

To make the cake we have prepared a base of ground biscuits, and we have opted for the cold version.

We will need a removable type mold and circular shape of about 22 or 24 centimeters.


  • 500 grams of rice pudding.
  • 200 grams of ground maria or Neapolitan cookies.
  • 100 grams of unsalted butter.
  • 2 sachets of curd powder (Royal).
  • 60ml whole or skimmed milk.
  • Ground cinnamon to decorate the cake.


  1. As we have said before, we will first make a rice pudding. Let it cool and puree it with a blender.
  2. If you like it better and prefer to feel the grains of rice, you can leave it as is, without grinding. Reserve the rice pudding to prepare the biscuit base.
  3. We take the cookies and with the help of a grinder or crusher we grind them well. We can also do it with a roller.
  4. We put the butter to melt and once melted we mix it well with the ground cookies and form a paste or dough.
  5. We spread the paste well throughout the bottom of the mold and reserve.
  6. In a heater we put the milk on the fire to heat.
  7. When it is hot, we incorporate the two envelopes of curd and stir so that they dissolve well and add it to the rice pudding that we have reserved.
  8. Pour the rice pudding over the bottom of the biscuits and leave for a while at room temperature to cool down.
  9. When it is cold, we put the mold in the refrigerator so that the rice pudding cake sets well.
  10. We must keep it in the refrigerator for at least 6 hours or if we have time better one day.
  11. Carefully unmold the mold and present it on a plate or tray to take it to the table.

At the time of presentation, sprinkle the rice pudding cake with a little ground cinnamon.


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