The Best Rice Cake with Milk (Torta de Arroz con Leche) – Creamy, Rich & Irresistibly Delicious

Thank you so much for stopping by! If you’re a fan of classic rice pudding, you’re going to fall head over heels for The Best Rice Cake with Milk. This traditional Latin-inspired dessert transforms creamy rice, sweet condensed milk, coconut, and arequipe (dulce de leche) into a rich, moist cake that’s perfect for holidays, birthdays, or simply treating yourself. Every slice is soft, creamy, and filled with comforting flavors that taste like home.

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Overview of Recipe Content

This Rice Cake with Milk combines the comforting flavors of arroz con leche with the texture of a baked cake. It’s creamy on the inside, lightly golden on top, and drizzled with extra condensed milk for an irresistible finish.

Why You’ll Love This Recipe

• Rich and creamy texture
• Perfect balance of sweetness
• Easy to prepare
• Great for celebrations
• Naturally gluten-friendly (except for greasing the pan)
• Delicious warm or chilled
• Family favorite
• Make-ahead friendly

What It Tastes Like

Imagine creamy rice pudding baked into a soft custard-like cake with hints of coconut, caramel from the arequipe, and a silky finish from condensed milk. Every bite melts in your mouth.

Ingredients

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Rice Base

• 3 cups uncooked white rice
• 6 cups water
• Butter (for cooking and greasing)
• Flour and butter for preparing the pan

Cake Mixture

• 1 cup arequipe (dulce de leche)
• 1½ cups heavy cream (crema de leche)
• 1½ cups sweetened condensed milk
• 1 cup grated coconut
• 4 tablespoons powdered milk
• 1 teaspoon baking powder
• 4 large eggs

For Decoration

• Additional sweetened condensed milk
• Extra grated coconut (optional)
• Ground cinnamon (optional)

Tools You’ll Need

• Large saucepan
• Blender or food processor
• Large mixing bowl
• 9×13-inch baking dish or Bundt pan
• Rubber spatula
• Cooling rack

Suggested Substitutions

• Dulce de leche instead of arequipe
• Coconut cream instead of heavy cream
• Brown sugar for a deeper caramel flavor
• Unsweetened coconut
• Gluten-free flour for greasing the pan

How to Make The Best Rice Cake with Milk

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Step 1: Cook the Rice

Rinse the rice thoroughly.

In a large saucepan, combine:

• Rice
• Water
• A small knob of butter

Cook over medium heat until the rice is very soft and most of the liquid has been absorbed, about 25–30 minutes.

Allow it to cool slightly.

Step 2: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease your baking pan with butter and lightly dust with flour.

Step 3: Blend the Mixture

In a blender, combine:

• Cooked rice
• Arequipe
• Heavy cream
• Condensed milk
• Grated coconut
• Powdered milk
• Eggs
• Baking powder

Blend until smooth and creamy.

Step 4: Fill the Pan

Pour the batter into the prepared baking dish.

Tap gently to remove air bubbles.

Step 5: Bake

Bake for 50–60 minutes, or until the center is set and the top is beautifully golden.

A knife inserted into the center should come out mostly clean.

Step 6: Cool

Allow the cake to cool for about 20 minutes before removing it from the pan.

Step 7: Decorate

Drizzle with extra condensed milk.

Sprinkle with grated coconut and a light dusting of cinnamon if desired.

Serve warm or chilled.

What to Serve with Rice Cake with Milk

This rich dessert pairs beautifully with:

• Fresh strawberries
• Mango slices
• Coffee
• Espresso
• Hot chocolate
• Cinnamon tea
• Vanilla ice cream
• Whipped cream

Tips for Making It Perfect

• Cook the rice until very tender.
• Blend thoroughly for the smoothest texture.
• Use room-temperature eggs.
• Don’t overbake to keep the cake creamy.
• Chill overnight for cleaner slices.
• Toast the coconut before garnishing for extra flavor.

Storage Instructions

Refrigerator

Store covered for up to 5 days.

Freezer

Freeze individual slices for up to 2 months.

Thaw overnight in the refrigerator.

General Information

Rice-based desserts have been enjoyed throughout Latin America, Spain, and many parts of Europe for centuries. This baked version transforms classic arroz con leche into an elegant cake while preserving its comforting, creamy texture.

The addition of arequipe gives the dessert a rich caramel flavor that’s especially popular in Colombian and other South American kitchens.

Frequently Asked Questions

Can I use leftover cooked rice?

Yes! You’ll need about 6 cups of cooked rice.

What is arequipe?

Arequipe is a creamy caramel spread similar to dulce de leche, commonly enjoyed throughout Colombia and other Latin American countries.

Can I make it ahead?

Absolutely! It tastes even better after chilling overnight.

Can I skip the coconut?

Yes. The cake will still be deliciously creamy.

Can I serve it cold?

Definitely! Many people actually prefer it chilled.

Conclusion

This Best Rice Cake with Milk combines everything you love about creamy rice pudding and transforms it into a beautiful baked dessert. Rich, comforting, and topped with sweet condensed milk, it’s perfect for holidays, family gatherings, or anytime you’re craving something truly special.

One slice is never enough!

Interactive Elements

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Nutritional Information

Approximate Per Serving (12 Servings)

Nutrient	Amount
Calories	410
Protein	8g
Carbohydrates	54g
Fat	18g
Saturated Fat	11g
Unsaturated Fat	5g
Fiber	2g
Sugar	30g
Sodium	160mg

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