Authorfoodistisch
RatingDifficultyBeginner

This easy mango rice pudding cake with crispy oat cookie crust is a simple no-bake dessert recipe that is ready with just a few ingredients. It's light, fresh and perfect for summer.

I made this no bake rice pudding cake inspired by Bianca Zapatka for my friend Anh's "New Apartment" Party last Saturday. The recipe is rather easy but it is tricky to fully cook the rice and get the right consistency between milk and rice so that the cake doesen't end up like a dry hard rice clump. So I suggest to monitor the rice pudding and constantly stir it.

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no bake mango rice pudding cake - milchreiskuchen

Yields1 Serving

Cookie Crust
Rice pudding
Mango Topping
To garnish (optional) fresh raspberries shredded coconut flakes

Cookie Crust
1

Line the bottom of a 15cm springform pan with parchment paper.

2

Place the cookies in a food processor (or in a blender) and process into fine crumbs. (Or place the cookies in a freezer bag and crush them with a rolling pin.)

3

Transfer the cookie crumbs to a bowl, add cinnamon and pour in the melted butter and stir to combine. Press the cookie mixture evenly onto the bottom of the prepared springform pan. Then place in the fridge or freezer for 15 minutes to firm up or pre-bake the crust for a crispier result as mentioned in the recipe notes.

Rice Pudding
4

Add the 1l milk to a saucepan and bring to the boil. Stir in the 250g rice and salt and simmer on low heat for about 25 minutes with the lid on. Do not add the sugar yet or the rice won't cook properly. After 25 minutes try it to see if the rice has been properly cooked. Then set aside and add sugar and vanilla to taste.
.
If there is too much milk at this point you can let it simmer another 5-8 minutes with the lid off so the milk can evaporate a bit to get a thicker rice pudding for the cake. You don't want the milk to evaporate completely though since that would make the cake super dry. Look for a nice balance. Then set aside for about 10 minutes.

5

Spread the rice pudding on the chilled cookie crust, smoothing out evenly. Place the cake in the fridge for at least 4 hours (or better overnight) to set.

Mango Puree Topping
6

Add mangos to a mixer to get a smooth mango sauce. Transfer the mango sauce to a saucepan and heat until thawed. Stir in the sugar and bring to a boil.

7

In a cup, dissolve the cornstarch in a little bit of water, then stir it into the mango puree. Bring to a boil again and simmer for about 1-2 minutes, or until thickened. Poor onto the rice pudding cake. Garnish with fresh nectarine slices, pistachio and mint or other toppings you like. Let cool while it thickens even more.

8

Once the rice pudding cake has set, gently cut around the sides of the springform pan with a sharp knife. Then, carefully remove the cake. Serve chilled and enjoy!

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Ingredients

Cookie Crust
Rice pudding
Mango Topping
To garnish (optional) fresh raspberries shredded coconut flakes

Directions

Cookie Crust
1

Line the bottom of a 15cm springform pan with parchment paper.

2

Place the cookies in a food processor (or in a blender) and process into fine crumbs. (Or place the cookies in a freezer bag and crush them with a rolling pin.)

3

Transfer the cookie crumbs to a bowl, add cinnamon and pour in the melted butter and stir to combine. Press the cookie mixture evenly onto the bottom of the prepared springform pan. Then place in the fridge or freezer for 15 minutes to firm up or pre-bake the crust for a crispier result as mentioned in the recipe notes.

Rice Pudding
4

Add the 1l milk to a saucepan and bring to the boil. Stir in the 250g rice and salt and simmer on low heat for about 25 minutes with the lid on. Do not add the sugar yet or the rice won't cook properly. After 25 minutes try it to see if the rice has been properly cooked. Then set aside and add sugar and vanilla to taste.
.
If there is too much milk at this point you can let it simmer another 5-8 minutes with the lid off so the milk can evaporate a bit to get a thicker rice pudding for the cake. You don't want the milk to evaporate completely though since that would make the cake super dry. Look for a nice balance. Then set aside for about 10 minutes.

5

Spread the rice pudding on the chilled cookie crust, smoothing out evenly. Place the cake in the fridge for at least 4 hours (or better overnight) to set.

Mango Puree Topping
6

Add mangos to a mixer to get a smooth mango sauce. Transfer the mango sauce to a saucepan and heat until thawed. Stir in the sugar and bring to a boil.

7

In a cup, dissolve the cornstarch in a little bit of water, then stir it into the mango puree. Bring to a boil again and simmer for about 1-2 minutes, or until thickened. Poor onto the rice pudding cake. Garnish with fresh nectarine slices, pistachio and mint or other toppings you like. Let cool while it thickens even more.

8

Once the rice pudding cake has set, gently cut around the sides of the springform pan with a sharp knife. Then, carefully remove the cake. Serve chilled and enjoy!

No Bake Rice Pudding Cake (German Milchreiskuchen) with Mango and Nectarines
IngredientsDirections