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Cottage Cheese Rice Cake

Creamy Baked Cottage Cheese Rice Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked white rice, cold
  • 2 cups full-fat cottage cheese
  • 3 large eggs
  • ½ cup granulated sugar
  • 2 tsp vanilla extract
  • ¼ tsp fine sea salt
  • butter for greasing the dish

Method
 

  1. Blend the cottage cheese, eggs, sugar, vanilla, and salt until completely smooth.
  2. Pour the custard over the cold rice and fold gently until evenly coated.
  3. Pour into a buttered 8x8-inch baking dish and bake at 350°F (175°C) for 45 to 50 minutes, until the edges are set and lightly puffed.
  4. Cool for 20 minutes, then slice into squares and serve.

Notes

The cake needs that 20-minute cool to firm up enough to slice cleanly. If you chill it overnight, the texture turns dense and fudgy, almost like a soft cheesecake bar.