Reisfladen (Rice Pudding Cake) Recipe

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.

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.

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.

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

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.

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.