Gluten-free Rice Pudding Cake (Milchreiskuchen)

This cake is traditionally made in Belgium and The Netherlands, but because my hometown Cologne is not far from each border (less than 1h drive time) this cake is also known in the Rhineland. While many recipes either use a yeast dough or a pie crust on the bottom, this recipe doesn't and hence is gluten-free. It reminds me very much of the first cheesecake recipe I posted back in February: In both recipes the eggs are separated, stiffly beaten egg whites are folded into the batter at the end.

Ingredients:

Springform (11 or 12 inches; 26 or 28 cm in diameter)

Some grease

250 g Arborio Rice (risotto rice)

1 liter or 4 cups milk

200 g sugar

4 eggs, separated

3 tablespoons corn starch

3 tablespoons potato starch

250 g fat free strained Greek Yoghurt (Fage or Chobani brand)

60 g butter

Preparation:

1. Prepare the rice pudding: Add rice, milk and one half of the sugar to a stovetop pot. Bring to a boil, then reduce heat and simmer while occasionally stirring until the rice is cooked and very little to liquid remains (about 30 min).

2. Grease springform. Preheat oven to 200 degrees Celsius (400 F).

3. Beat the egg whites until they are stiff (a cut with a knife should stay visible). Mix butter, egg yolks and the second half of the sugar until creamy. Add potato and corn starches, Greek yoghurt, and cooked rice pudding and mix. Lastly, carefully fold in the stiff egg whites.

4. Pour batter into springform and bake at 200 degrees Celsius (400 F) for 45 minutes or until toothpick comes out clean.

Comments:

1. Instead of using corn starch and potato starch I used some gluten-free flour mix from Trader Joes. It essentially contains rice flour, potato starch, tapioca flour.

2. I used 3 cups regular milk and 1 cup unsweetened vanilla flavored almond milk to prepare the rice pudding. The vanilla and almond flavors give the rice pudding a very nice taste.