For those that have not heard of a Ricotta Rice Cake, think of it as if cannoli filling, cheese cake, and rice pudding had a baby. The delicate balance of cinnamon and vanilla flavour is a great finish to brunch, lunch, or dinner. It is not overly sweet, but hits just the right balance to please any palate. This ricotta rice cake is an Italian classic traditionally served at Easter; however, this light and delicious cake is perfect for any celebration. Once you try it, you’ll agree that this best gluten-free ricotta rice cake recipe is perfect any time of the year like, say, Mother’s Day.
The Best Gluten-Free Ricotta Rice Cake Recipe
Ingredients:
- 10 3/4 inch springform pan
- Soft butter to grease the pan
- Parchment paper
- Approx 1.5 tbs Bob’s Red Mill 1 for 1 gluten-free flour
- 1 cup golden raisins
- 1 c water
- 4 cups of 2% milk, you can use homogenized milk if you like
- 1 c Unico arborio rice
- 2 1/2 tbs liquid vanilla extra
- 1 tsp Club House cinnamon extract
- 1 1/2 tsp ground cinnamon
- 2 tbs of Nielsen-Massey Madagascar Bourbon vanilla bean paste (which is gluten-free )
- 1/2 tsp salt
- 1 1/2 c sugar, divided
- 3 lb ricotta
- 3 large eggs, plus 3 large egg yolks
- Icing sugar for dusting
Directions:
- Cut a circle of parchment paper to cover bottom (but not sides of springform pan.)
- Butter 10 3/4 inch springform pan.
- Place parchment paper circle in the bottom of the pan.
- Butter on top of the parchment paper disk.
- Dust the pan (bottom and sides) with the Bob’s Red Mill 1 for 1 gluten-free flour or your favourite gluten-free flour. Make sure it is a very thin layer and there isn’t any excess flour in the pan.
- In a microwave safe 2 cup bowl or cup measure, microwave raisins and 1C water for 1 minute to plump the raisins.
- Drain the water from the raisins.
- Lay the drained raisins on paper towel on a plate to absorb excess water.
- Use a high sided sauce pan with a lid, wipe well to ensure it is as clean as possible, for the next step.
Tip: The first step of making your rice and milk mixture is the most important. Not only do you need your rice to be cooked to a tender constancy; it is the concentration of flavour for the cake. So, make sure you like the balance of cinnamon and vanilla.
- Pour 4 cups of 2% milk (or homogenized milk) in the pan.
- Bring milk to boil over medium-high heat.
- Whisk in salt, rice, cinnamon, cinnamon extract, vanilla extract, and vanilla bean paste. Reduce heat to medium-low. Cook stirring occasionally using a spatula until rice is very tender and has absorbed all liquid. This takes about 30-50 minutes.
Tip: If rice is absorbed, but not cooked to tender, add in 1/4c extra milk and cook longer.
Tip: Halfway through cooking, taste the milk mixture. Know that it won’t be sweet, as there isn’t sugar, just to check the balance of flavour. Add in extra spices if you like. Remember to always allow cinnamon extract to cook for a few minutes before tasting. This is because it’s very strong and will overwhelm your palate if it hasn’t had a chance to cook off
- Remove pan from heat. Stir in 3/4 C granulated sugar.
- Cover your pan with a lid. Allow to cool complexly.
- Preheat oven to 350°.
- In a large bowl beat ricotta, remaining 3/4 c sugar, and both whole eggs and egg yolks, using a hand mixer.
- Then on low speed, mix the cooled rice mixture with the egg and ricotta mixture.
- Gently stir in the dried raisins using a spatula.
- Pour batter into your prepared springform pan. Wrap foil on bottom of pan and place on a cookie sheet.
- Bake until top is almost set, but has a slight jiggle in the middle- 1 hr to 1hr 30 minutes, depending on your oven.
Tip: If the edges are too brown, but the cake is not cooked- cover edges with foil. This will allow the cake to keep cooking, but stop the edges from browning.
- When cake is cooked, run a butter knife around the edge to loosen.
- I keep the cake in the pan until I’m ready to serve it.
Tip: If you aren’t serving the cake the same day, wrap it in plastic wrap and keep in fridge. For best results, make the cake no more than a day ahead of time.
- When you’re ready to serve, remove from pan.
- Let the cake come to room temperature before serving.
- Dust with icing sugar.
- Serve with whipped cream.
This best gluten-free ricotta rice cake recipe produces a light and fluffy cake that is an extraordinary finish to any meal. Also, it lasts perfectly in the fridge for up to a week when well-wrapped in plastic wrap or in an airtight container.
If you enjoyed this recipe, and you are interested in more, check out our gluten-free coconut macaroons or ultimate gluten-free banana muffin recipe. Together, they would certainly complement your Mother’s Day brunch or tea experience.
Have you tried the best gluten-free ricotta rice cake recipe? If you do decide to try it, please let us know what you thought of it, in the comments below. Happy baking for all the special women in your life!
Happy Mother’s Day.