Kerry Withoos, Accredited Practising Dietitian


Blueberry Rice Cake

Recipes > Sweet Muffins Cakes

This cake uses rice rather than flour and is a lovely texture. It is low fodmap, gluten free and low fat and makes for a terrific snack or dessert


  • 3 cups lactose free milk
  • 1 cup short grain rice
  • 1/3 cup brown sugar
  • 60g low fat margarine, melted
  • Zest of 1 lemon
  • 2 tablespoons demerara sugar
  • 2 eggs, lightly beaten
  • 200g frozen or fresh blueberries


  1. Preheat oven to 180°. Grease an 18cm spring form tin
  2. Put the milk and rice into a saucepan and slowly bowl, reduce heat to low, cover and simmer stirring occasionally for 30 minutes or until the rice is soft.
  3. Add the brown sugar, margarine and lemon zest and mix well to combine. Set aside to cool.
  4. Sprinkle the side of the prepared tin with the demerara sugar. Reserve any remaining sugar.
  5. Add the beaten eggs to the cooled rice mixture and mix well to combine. Spoon half of the mixture into the prepared tin, sprinkle with the blueberries and then top with the remaining rice mixture. Sprinkle with any remaining demerara sugar.
  6. Bake for 40 minutes or until the top is golden brown and has formed a crust. Transfer to a rack and leave to cool slightly before serving.