Rice Cream Cake (Cheej Cake Chokhana)
A unique historical Parsi delicacy that transforms simple rice into a luxurious, custard-like dessert reminiscent of a cheesecake. Fine rice is slow-cooked with heavy cream and aromatic cinnamon until tender, then baked with a rich batter of butter, eggs, and nutmeg. The result is a golden, dense cake with a comforting, creamy texture and a sophisticated spice profile, perfect for serving with tea.
Ingredients
- 1 cup Fine quality rice (Originally 'Ratal 0' (likely typo for 0.5 lb). Estimated 1 cup (approx 1/2 lb) to match butter ratio.)
- 1 cup Heavy cream (Originally 'Pasher 1' (approx 250g/1 cup).)
- 1 inch Cinnamon stick
- 1 cup Butter (Originally '1/2 ratal' (1/2 pound).)
- 1 cup Sugar (Quantity estimated based on butter ratio (original said 'to taste' or 'according to 75').)
- 4 whole Eggs
- 2 teaspoons Baking powder (Originally '4 small spoons Bedi'. Interpreted as baking powder. Reduced to 2 tsp for modern preference.)
- 1 teaspoon Nutmeg (Originally '1 grated nutmeg'. Adjusted to 1 tsp ground.)
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Instructions
- 1Clean and wash the rice thoroughly. Boil it in water until it is half-cooked (parboiled). Drain the water completely and let the rice dry slightly.
- 2Place the parboiled rice in a tinned vessel (or heavy-bottomed pot). Add the heavy cream and the cinnamon stick. Cook over low heat (embers) until the rice is soft and the mixture thickens. Remove from heat.
- 3Allow the rice mixture to cool completely. If preparing in winter, you may leave it covered for a day to set; in summer or warm weather, proceed once cooled to room temperature to prevent spoiling.
- 4Preheat oven to 350°F (175°C). In a mixing bowl, combine the butter, sugar, eggs, baking powder, and grated nutmeg. Mix thoroughly until well combined. Remove the cinnamon stick from the cooled rice, then fold the rice mixture into the butter-egg mixture.
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