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Rice custard cake


  • 4 cups (960 milliliters) whole milk
  • 1 cup (240 milliliters) arborio rice
  • 1 cup (240 milliliters) sugar, divided
  • 4 egg yolks
  • 2 eggs
  • 1/4 cup (60 milliliters) melted butter
  • Zest of 1 lemon
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 teaspoon (5 milliliters) vanilla extract
  • 1/2 cup (120 milliliters) ground almonds
  • 1/4 cup (60 milliliters) candied lemon peel, chopped
  • 1 teaspoon (5 milliliters) ground cinnamon
  • 1/4 teaspoon (1 milliliter) ground cloves
  • 1/4 cup (60 milliliters) maraschino cherry liqueur


  1. Heat oven to 350 F (175 F).
  2. Heat whole milk in a saucepan over medium-high heat. When milk just starts to boil add arborio rice and 1/2 cup (120 milliliters) sugar and reduce heat to low. Cook, stirring periodically, until rice has absorbed almost all of the milk. Remove from heat and set aside to cool.
  3. Whisk egg yolks, eggs, remaining 1/2 cup (120 milliliters) sugar, melted butter, lemon zest, salt, and vanilla extract in a bowl. Add egg mixture to cooled rice mixture and stir to incorporate fully. Add ground almonds, candied lemon peel, cinnamon, and cloves and stir until combined.
  4. Transfer batter to a greased 20 centimeter springform pan and bake for 20 minutes. Remove from oven,  cover with tinfoil, then bake for another 15-25 minutes. Remove from heat and let cool slightly before removing the tinfoil and the edges of the spring form pan.
  5. Brush maraschino cherry liqueur over entire cake while still warm.
  6. Allow cake to cool and set before cutting into wedges. Dust with icing sugar and serve.

Buon appetito!

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