Gluten-Free Sweet and Sticky Rice Cake

Gather the ingredients. The Spruce / Katarina Zunic Cover rice with water and soak at least 1 hour or up to 4 hours. The Spruce / Katarina Zunic Grease 6 to 8 ramekins OR an 8-inch square cake pan with a little vegetable oil (if you happen to have coconut oil, use that). The Spruce / Katarina Zunic Drain rice and distribute among ramekins or in cake pan. Rice should be at least 1/2 to 3/4 inch deep in each ramekin. Preheat oven to 350 F. The Spruce / Katarina Zunic Place coconut milk, brown sugar, vanilla and salt in a mixing bowl. Crack in the eggs and stir everything together until sugar dissolves. Taste for sweetness, adding more sugar if desired. Pour over rice in the pan/ramekins (if using ramekins, distribute it as evenly as you can), stirring to combine. The Spruce / Katarina Zunic Bake 35 to 40 minutes (an inserted fork should come out clean or nearly clean). If you're adding the topping, the cake(s) can remain a little undercooked at this stage, as they will be going back in the oven. While baking, prepare topping (if using). The Spruce / Katarina Zunic For the topping (optional): Place topping ingredients in a pot or saucepan. Stir with a whisk over medium heat until mixture begins to lightly bubble. Reduce heat to low, whisking continuously for 2 minutes. Remove from heat and continue whisking until it thickens and most of the lumps are gone. Transfer to a bowl to cool. The Spruce / Katarina Zunic When rice layer is done baking, spread on the topping. Take another baking dish and fill at least 1 inch deep with hot water from the tap. Place this on a lower rack and set cake(s) on a higher rack. Bake 15 minutes, until topping feels firm when lightly touched. Serve either warm or at room temperature. This cake is best stored outside the refrigerator and eaten within 3 days. The Spruce / Katarina Zunic