Creamy Rice Pudding Cake

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 cups half-and-half
• 2/3 cup arborio rice
• 1/2 cup packed light brown sugar
• 8 slices lemon zest, removed with a vegetable peeler
• 1/4 teaspoon ground coriander
• salt, a pinch
• 3 large eggs, lightly beaten
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup sugar
• 2 tablespoons water

Recipe

• 1 bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a saucepan over medium heat, stirring often.
• 2 decrease heat and cook at a bare simmer, stirring often, for 15 minutes, or until most of the liquid is absorbed.
• 3 remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
• 4 meanwhile, butter an 8 x1 â½ inch round cake pan.
• 5 heat the sugar and water in a small saucepan over medium heat, stirring, until the sugar is dissolved.
• 6 increase heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals.
• 7 boil, without stirring, and swirling the pan toward the end to even out the color, until the caramel is a dark amber color.
• 8 pour the caramel into the prepared pan; let stand until cooled and hardened.
• 9 position oven rack in the top third of the oven and preheat oven to 350â°.
• 10 pour the rice mixture into the cake pan and smooth the top with a rubber spatula.
• 11 bake for 35-40 minutes, or until the top begins to brown but the center is still slightly jiggly.
• 12 cool completely on a wire rack.
• 13 run a table knife around the edges of the pan; invert the cake onto a plate; tap on the pan, and carefully remove the pan.
• 14 serve cut into wedges.