Polish Rice Cake


An old Polish recipe made with cream cheese and rice.

Prep Time:
1 hrs
Cook Time:
1 hrs
Total Time:
2 hrs
1 -9x13 inch cake


  • 2 cups long grain white rice

  • 6 cups skim milk

  • 1 teaspoon salt

  • 1 cup butter

  • 1 (8 ounce) package cream cheese

  • 3 eggs

  • 1 cup half-and-half cream

  • 1 teaspoon vanilla extract

  • 1 cup self-rising flour

  • ½ cup golden raisins


  1. Combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. Stir frequently.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

  3. In large bowl, combine the butter and cream cheese. Cream well with wooden spoon.

  4. In another bowl combine eggs, half and half, and vanilla. Add to creamed mixture and blend well.

  5. Stir in the cooled rice mixture and mix well. Add the flour and blend well. Stir in the raisins.

  6. Pour batter into the prepared pan, pat top to avoid any air bubbles. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cake stand for one hour before turning out of pan.

Nutrition Facts (per serving)

229 Calories
13g Fat
23g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 229
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 59mg 20%
Sodium 285mg 12%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 6g
Vitamin C 0mg 1%
Calcium 124mg 10%
Iron 1mg 7%
Potassium 181mg 4%

* 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.