Rice Cake

Rice cake is one of the many cakes made in the Bay Islands known as “pot cakes.”

The main ingredient in these types of cakes is a starchy vegetable, fruit or grain. You then add coconut milk, eggs, spices, and other ingredients and bake for a long time in a large pot or pan. Before baking, the batter is very liquid because most recipes have minimal flour if any. And through the process of baking, the batter becomes a custard-like deliciousness called a pot cake!

Cooking and serving them right out of the  “pot” is the reason for the name. Types of pot cakes include Yuca Cake, Cocoa Cake, Pumpkin Cake, Irish Potato Cake, Heavy Banana Cake, and today a — Rice Cake!

Of all the pot cakes made in the Bay Islands, the Rice Cake is probably the easiest and most common, mainly because rice is such an essential pantry item that most people always have it on hand. This is a great go-to recipe for family gatherings or events where you’re asked to bring dessert for a crowd!

There are dozens of rice cake recipes with different variations and personal touches.  This rice cake recipe is my mothers, with one change – I used coconut oil instead of shortening. The coconut oil I use has a mild flavor, and a gave a slight hint of coconut that was perfect.

Steps to making rice cake:

Begin with one-and-a-half cups of plain white rice (not parboiled rice).

Cook rice with six cups of water until the majority of the water has been absorbed.

Add one can of coconut milk and one can of evaporated milk.

Then add sugar, salt, cinnamon, and nutmeg.

Add 1/3 cup of coconut oil. (The original recipe calls for 1/2 cup of butter or shortening, but here is where I swapped it out for coconut oil and reduced the measurement.)

Allow the rice to cool a bit then add two well-beaten eggs. (If the rice is still warm, add them slowly and stir constantly to avoid scrambling the eggs.)

Then pour the mixture into a pan or “pot” deep enough to leave a little room at the top. (I used a 13″ x 9″ sheet pan in this recipe.) Then, bake at 350˚ for three hours or until all liquid is absorbed and the cake is golden brown on top.

Once finished baking, remove from oven and drizzle one can of condensed milk over the top then bake for 10 minutes longer.

The finishing touch of adding condensed milk on top then baking a bit longer, gives this cake a hint of caramel that you’ll love!

Watch the Rice Cake Recipe Video!

Print

Rice Cake

A traditional island "pot cake," Rice Cake from the Bay Islands.

Course Desserts

Cuisine Caribbean

Prep Time 15 minutes

Cook Time 3 hours

Servings 12

Calories 479 kcal

Author Ruby Rose Hyde

Ingredients

• 1 1/2 Cups Rice Uncooked
• 6 Cups Water
• 1/3 Cup Coconut Oil or 1/2 Cup Shortening
• 2 Cups Sugar or to taste
• 12 oz. Evaporated Milk 1 Can
• 14 oz. Coconut Milk 1 Can
• 13 oz. Sweetened Condensed Milk 1 Can
• 1 Tsp. Salt or to taste
• 1/2 Tsp. Cinnamon
• 1/4 Tsp. Nutmeg
• 2 Eggs well beatened
• 2 pks. Raisins optional

Instructions

1. Preheat oven to 350˚
2. Cook rice in six cups of water until almost all liquid is absorbed.
3. Add evaporated milk and coconut milk.
4. Then add sugar, salt, cinnamon, nutmeg, and coconut oil or shortening.
5. Mix thoroughly and then add eggs slowly while stirring continuously to avoid scrambling the eggs.
6. Pour into the pan.
7. Bake at 350˚ for 3 hours.
8. Remove from oven and add a layer of sweetened condensed milk.
9. Bake for 10 minutes longer.
10. Serve warm or at room temperature.

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