Introduction
This is an easy cake and a great introduction to working with rice in a baking context. Each step is fairly straightforward, but it can be a tad time consuming as the caramel and rice pudding need to be watched closely while they cook. Note that even though the book says this is a winter recipe, it’s actually a spring/summer recipe as mangoes are generally in season then. If you don’t feel like making the cake, then consider just making the caramel – it’s incredible.
Recipe Outline
| Recipe: Rice Pudding Cake With Mango Caramel | Special Equipment: 9-Inch or 10-Inch Cake Pan |
| Source: Dessert Person | Time: 6 Hours |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★★★ |
Making The Mango Caramel
Tip: The book claims this is a winter recipe, but mangos are actually in season sprint and early summer. So make this in spring or summer, not winter. While the type of mango is not specified, we recommend Kent for the strong flavor and proper consistency.
Making The Rice Pudding
Tip: Use a medium/large or large pot. The milk will froth as it cooks and take up even more volume.
Baking The Cake
Tip: If you use a 9-inch cake pan it might rise over a bit or form a lip. Simply press down a bit after cooking and it will go away. It may also go away naturally as part of the cooling process.
Final Product
Key Takeaways
- Make sure to use quality mangoes that are in season.
- The caramel itself is amazing and could be used on just about anything.
- Final Score: 5/5 – This is an incredible cake (especially the caramel). We’ll definitely be trying some variations in the future, such as banana.
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