Super Easy Rice Cake (or Milk Custard Cake)
Ingredients
1 cup cooked rice (any type, but short-grain works best)
1 can sweetened condensed milk (≈397g)
2 large eggs
1 cup milk (whole or evaporated for richer taste)
1 tsp vanilla extract (optional but lovely)
Step by step Directions
Step 1: Preheat your oven
Set your oven to 180°C (350°F). You want it hot and ready the moment your batter is blended.
Step 2: Blend all ingredients
Throw the cooked rice, condensed milk, regular milk, eggs, and vanilla into a blender. Blend until smooth about 30-45 seconds. You’re aiming for a silky, pourable batter with no visible rice grains.
Step 3: Prepare your baking pan
Grease an 8×8 inch or 9-inch round pan with butter or non-stick spray. You can also line it with parchment paper for an easy lift later.
Step 4: Bake
Pour the batter into the pan and bake for 45-50 minutes. The cake should be set in the center and lightly golden on top. A toothpick inserted should come out clean.
Step 5: Cool and serve
Let it cool completely. Slice into squares or wedges. It’s best served chilled or at room temp.
For the creamiest texture, using a blender makes a huge difference. If you love quick, fluffy desserts made in a blender, check out this fluffy blender cake recipe next!
