Lemon Rice Mug Cake
This small, soft mug cake turns leftover rice into a tangy, creamy dessert you can make in minutes in a microwave or oven for one or two servings.
Making a single-serve mug cake is handy when you want a fresh dessert with minimal dishes. The cooked rice keeps the cake moist and slightly custardy, so it is soft and easy to eat.
You can use leftover steamed rice or quick-cook rice. If you like warm puddings, try a small-batch baked apple rice pudding or a gentle mango coconut rice pudding for a different flavor.
Ingredients You’ll Need
- 1/2 cup cooked white rice, 1 large egg, 3 tablespoons milk (dairy or plant)
- 2 tablespoons sugar (or 1–2 tsp honey/maple), 3 tablespoons all-purpose flour, 1/2 tsp baking powder
- 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp butter or neutral oil, pinch of salt; optional vanilla or soft berries
You can serve this warm mug cake with a spoonful of yogurt, soft cooked fruit, or a small scoop of ice cream if you like.
Step-by-Step Recipe
- Grease a microwave-safe mug or small ramekin. Mash 1/2 cup cooked rice lightly so the grains break down, then whisk in 1 egg, 3 tbsp milk, 2 tbsp sugar, 1 tsp lemon zest, and 1 tbsp lemon juice until mostly smooth.
- Stir in 3 tbsp flour, 1/2 tsp baking powder, and a pinch of salt until combined; if very thick, add 1 tbsp more milk. Pour into the prepared mug and add soft berries if using.
- Microwave on high for 90–120 seconds, checking at 90 seconds, or bake at 350°F (175°C) for 18–25 minutes until set. Let cool 2–3 minutes and enjoy warm or chilled.
Tips and Easy Variations
Texture & Technique
- Mash the rice more thoroughly or briefly blend for an extra soft cake.
- Check microwave time early — stop at 90 seconds and add 15–30s if needed.
- Allow a short cool-down to let the texture settle; it will be custardy from the rice.
Dietary Swaps
- Use low-fat or almond milk and reduce sugar to make it lighter for digestion.
- For egg-free, use a flax egg (1 tbsp ground flax + 3 tbsp water), noting texture changes.
- Gluten-free option: swap all-purpose flour for rice flour or gluten-free blend.
Flavor Variations
- Swap lemon zest for orange zest for a milder citrus note.
- Stir in a pinch of cinnamon for warmth or add soft berries on top.
- Try a small splash of vanilla for a gentler aroma.
Quick adjustments
- Mash rice well for an easier-to-chew texture.
- Reduce sugar by half or use a suitable sugar substitute if needed.
- Use rice flour for a gluten-free version.
Storage and Leftovers
Fridge
Cool to room temperature, cover, and refrigerate for up to 2 days.
Freezer
Freezing may change the texture; refrigeration is recommended for best results.
Reheating
Reheat gently in the microwave for 20–30 seconds so it stays soft, or enjoy cold.
Conclusion
Try this lemon rice mug cake for a quick, small-portion dessert that is soft, tangy, and easy to make with leftover rice. It keeps steps and ingredients simple for minimal cleanup.
Experiment with citrus, spices, or toppings like yogurt or soft fruit to find the version you enjoy most.
FAQ
Can I use brown rice?▶
Yes. Brown rice works but may be chewier; mash it more thoroughly or blend briefly for a softer texture.
Can I freeze leftovers?▶
Freezing can change the texture, so refrigeration for up to 2 days and gentle reheating is recommended for best results.
