Mediterranean Super-Easy Rice Cake
(Milk Custard Cake)
Soft • Creamy • Naturally Fragrant
This classic Mediterranean-style dessert uses simple pantry ingredients and bakes into a custardy, melt-in-the-mouth cake—no flour, no fuss.
Ingredients (6–8 servings)
1 cup short-grain rice (or arborio)
4 cups whole milk
¾ cup sugar (adjust to taste)
2 eggs
1 tsp vanilla extract
1 strip lemon peel (or orange peel)
½ tsp cinnamon (plus extra for topping)
Pinch of salt
1 tbsp butter (for greasing)
Optional Mediterranean touches
2 tbsp raisins
1 tbsp orange blossom water or rose water
Slivered almonds or pistachios for topping
Instructions
Cook the rice
In a saucepan, combine rice, milk, lemon peel, and salt.
Simmer on low heat, stirring often, for 25–30 minutes until rice is very soft and mixture is thick and creamy.
Remove lemon peel and let cool slightly.
Sweeten & flavor
Stir sugar, vanilla, and cinnamon into the warm rice mixture.
Add eggs
Beat eggs in a bowl. Slowly whisk a few spoonfuls of the warm rice mixture into the eggs (to temper), then stir everything back into the pot.
Mix until smooth. Add orange blossom water or raisins if using.
Bake
Preheat oven to 180°C / 350°F.
Butter a baking dish or cake pan. Pour in the mixture and smooth the top.
Bake for 30–35 minutes, until set with a slight jiggle in the center.
Cool & finish
Let cool completely—it will firm up as it sets.
Dust with cinnamon and top with nuts if desired.
Serving Ideas
Serve chilled or at room temperature
Drizzle with honey
Pair with fresh figs, berries, or citrus slices
Enjoy with coffee or mint tea 
