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Rice Pudding Cakes


8" Pressed
Rice Pudding Cakes

Scale Your Recipe

Original Recipe Serves 12


5 3/4 oz.  Piloncillos (unrefined sugar, usually in the shape of a cone, that can be found in Mexican markets. Brown sugar may be substituted.) 
4 cups Medium Grain Rice  
7 cups  Water  
1 stick  Cinnamon (5") 
1  Vanilla Bean , split 
1 can Evaporated Milk (13 oz.) 
1 1/2 cups Whole Milk  
1 cup  Heavy Cream  
1 cup Condensed Milk  
2 cups  Apples , peeled and cubed 
6 oz.  Raisins  
4 large  Eggs , separated 
12 Mission® 8" Heat Pressed Flour Tortillas (10410)  
3 oz. Unsalted Butter  


1.) Place piloncillo cone(s) in a shallow dish and microwave for 10 seconds, or until sugar starts to soften. With the back of a fork, crumble the piloncillo into small pieces. Transfer to a large pot.

2.) Add rice, water, cinnamon and vanilla to the same pot and bring to a boil. Cover and cook for 20 minutes over low heat. Stir in the next six ingredients. Cover and cook until rice is cooked and liquid is absorbed. Set aside.

3.) In a mixer, beat the egg whites until stiff. Add the egg yolks and beat on low until combined.

4.) In a large pot, melt butter over high heat. Add rice pudding and heat throughout. Fold in the egg mixture and heat throughout.

5.) Place a tortilla inside a lightly buttered 4" x 3” soufflé dish. Fill with rice pudding mixture, sprinkle with cinnamon and bake in an oven heated to 350ºF. Bake for 20 minutes or until puffed and golden. Repeat process. (The remaining rice pudding may be refrigerated until ready to use.)

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