Rating: 4 stars
21 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1

An old Polish recipe made with cream cheese and rice.

Recipe Summary test

prep:
1 hr
cook:
1 hr
total:
2 hrs
Servings:
24
Yield:
1 -9x13 inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

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

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

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

  • 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

229 calories; protein 5.7g; carbohydrates 22.7g; fat 12.9g; cholesterol 58.8mg; sodium 285mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 5 stars
12/11/2003
I added 1 cup of suger to the recipe and shifted suger and cinnamon on top when it was done baking and it was very good. My two year old granddaughter loved it, Thanks. Read More
(12)

Most helpful critical review

Rating: 2 stars
10/10/2004
The consistancy of this was good but it wasn't a hit at my house. I regret not having read that others added sugar to it if I had done that I think my family would have eaten more of it!! Read More
(3)
21 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
12/11/2003
I added 1 cup of suger to the recipe and shifted suger and cinnamon on top when it was done baking and it was very good. My two year old granddaughter loved it, Thanks. Read More
(12)
Rating: 4 stars
03/30/2008
Good cake/rice pudding! I don't think cake is a good title for this but either way it's quite yummy. I was concerned that there was no sugar but I figured the submitter left it out on purpose. Based on other reviews, I decided to split the batch between 2 8x8 glass dishes. One batch was made exactly as instructed, the other had 1/3c sugar added to it. The sugar batch was sweet, the original was a little more mellow. The golden raisins gave so much sweetness it really makes up for the lack of sugar. Both ways taste great but next time I think I'll add maybe 1/2c sugar to the whole batch. The pic is of the original version, no sugar added. Read More
(10)
Rating: 4 stars
04/14/2005
Excellent flavor...much better than I expected. I made this for a Polish festival dinner and it went well...even the young kids wanted more. I did add 1 1/3 cup sugar and it was perfect. I also used raisins soaked in rum for added flavor. A definte Polish keeper. Read More
(8)
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Rating: 5 stars
03/22/2007
I loved this recipe and did not add any sugar but served with a strawberry compote instead Read More
(5)
Rating: 4 stars
12/11/2003
This recipe was an impressive success at my church coffee hour. I thought the Polish rice cake might make a nice change from the usual Danish's and doughnuts. People actually sought me out to get the recipe. Its moist texture and not-too-sweet taste remind me of other Polish cakes I've tried. The recipe doesn't call for sugar but I decided to add 1/2 cup of white sugar. Read More
(5)
Rating: 5 stars
12/06/2003
It is a wonderfully moist cake....not too sweet either. Great all day long. Read More
(3)
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Rating: 2 stars
10/10/2004
The consistancy of this was good but it wasn't a hit at my house. I regret not having read that others added sugar to it if I had done that I think my family would have eaten more of it!! Read More
(3)
Rating: 4 stars
01/10/2005
Pretty good. However I found the rice a little too "al dente". Next time I'd probably add more milk when cooking the rice or substitute long-grain with arborio. I also found that adding 1 cup of sugar was not enough. I think that 1 1/4 to 1 1/2 cups would be best. I baked it in a 10" spring-form and sprinkled the top with a little cinnamon. All-in-all it is a pretty easy cake to make and it tasted even better 2 days later. Read More
(3)
Rating: 2 stars
11/30/2009
Made this recipe for something different for Thanksgiving being that my husband is half Polish. I followed recipe to the T. Not a hit with anyone at the Thanksgiving table. My children said I should have made my rice pudding instead. The cake was just to dry. Read More
(2)