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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.