Reisfladen (Rice Pudding Cake)


Rice pudding cake is my husband's favorite German dessert! Serve with homemade whipped cream.

Prep Time:
20 mins
Cook Time:
4 hrs 10 mins
Additional Time:
8 hrs 5 mins
Total Time:
12 hrs 35 mins
1 11-inch cake


Rice Pudding Filling:

  • ½ gallon milk

  • 1 cup uncooked white rice

  • 1 cup white sugar

  • 3 eggs, lightly beaten

  • ¼ cup milk

  • 2 teaspoons vanilla extract

  • ¼ teaspoon salt

For the Dough:

  • 2 ½ cups all-purpose flour

  • 2 ½ teaspoons active dry yeast

  • ¼ cup white sugar

  • 1 individual packet vanilla sugar

  • 1 egg

  • ½ cup lukewarm milk

  • ½ cup melted butter

Egg Wash:

  • 2 eggs


  1. Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.

  2. Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.

  3. Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.

  4. Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.

  5. Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.

  6. Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

Cook's Note:

I have used fat-free milk in the pudding and it was still tasty. I have also substituted 1/4 cup milk with vanilla-flavored coffee creamer.

Nutrition Facts (per serving)

429 Calories
14g Fat
63g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 429
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 40%
Cholesterol 118mg 39%
Sodium 208mg 9%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 4%
Total Sugars 30g
Protein 13g
Vitamin C 0mg 2%
Calcium 227mg 17%
Iron 3mg 14%
Potassium 358mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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