How to make this Tuscan Soft Rice Cake, vegan stylee, and then save it for eating the next day? THAT my dear vegan foodie loving reader, is the question! Having experimented a couple of times with this recipe now to perfect it, it is definitely best served the day after making, or several hours in the least. But I promise you, it is worth the wait. Especially if you are a fan of custard or rice pudding. Because a slice of this rice cake is like a sweet, delicious, solid slice of custard pie and rice pud rolled into one.
Even better, it is also gluten free. And being that really delectable desserts are not always easy to come by in a gluten free version, I beg you to try this out on any gluten intolerant friends. Or any friends, in fact. They will lick your shoes with gratefulness.