Polish Rice Cake

Polish Rice Cake An old Polish recipe made with cream cheese and rice.


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

Ingredient Checklist

Time Details

    PREP : 1 hr

    COOK : 1 hr

    TOTAL : 2 hrs

    SERVING : 24

    YIELD : 1 -9×13 inch cake

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

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 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.

Per Serving: 229 calories; protein 5.7g; carbohydrates 22.7g; fat 12.9g; cholesterol 58.8mg; sodium 285mg.