Rice and Walnut Cake

  • Active Time 20m
  • Total Time 1h 10m

Makes 10 servings


  • 4 1/4 cups milk
  • 1 cup granulated sugar
  • 1 1/2 cups medium-or short-grain rice
  • 3 tablespoons butter, softened
  • 3 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cups finely chopped walnuts
  • Grated zest of 1 lemon
  • 1/2 cup chopped mixed candied fruit or fruit peel
  • Sifted confectioners' sugar, for dusting


In a large saucepan over medium-high heat, combine the milk and sugar. Bring to a boil, stirring to dissolve the sugar. Stir in the rice and cook, stirring from time to time, until the rice is tender and has absorbed almost all of the milk, 20 to 25 minutes. Set aside to cool to room temperature.

Preheat the oven to 400 degrees F. Generously butter a 10-inch-wide baking dish or cake pan.

Stir the butter into the rice mixture and mix well. Add the eggs, vanilla, walnuts, lemon zest and candied fruit or fruit peel and mix well until thoroughly combined.

Spoon the mixture into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until lightly browned on top and a toothpick inserted in the center comes out clean.

Cool the cake in the pan on a rack. Unmold and serve, sprinkled with the confectioners’ sugar.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3885

nutrition information per serving

436 calories; 16g total fat; 81mg cholesterol; 73mg sodium; 64g carbohydrates; 1g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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