Hungarian Baked Rice Pudding – Rizskoch
Servings:
4–6
Rizskoch, also known as rizsfelfújt, is a traditional Hungarian baked rice pudding made with creamy rice, vanilla, lemon zest and whipped egg whites. Soft and fluffy inside with a golden top, it’s delicious served warm with powdered sugar and fruit preserves.
Servings:
4–6
Ingredients:
250 g short-grain rice
Pinch of salt
500 ml milk
250 ml water
150 g granulated sugar, divided
1 tsp vanilla extract or seeds of 1 vanilla bean
Zest of 1 lemon
50 g butter
5 eggs
For serving:
Powdered sugar
Apricot jam or your favorite fruit preserves
Instructions:
Rinse the rice, then place it in a saucepan with the milk, water and a pinch of salt. Cook over low heat for about 20 minutes, stirring regularly, until soft and creamy.
Stir in 50 g sugar, vanilla, lemon zest and butter. Let the rice mixture cool.
Separate the eggs. Beat the egg yolks with the remaining 100 g sugar until pale and fluffy, then stir into the cooled rice.
Beat the egg whites until stiff peaks form. Gently fold them into the rice mixture.
Butter a baking dish approximately 20 × 25 cm and pour in the mixture.
Bake at 200°C / 390°F for about 35 minutes, until golden on top. Cover loosely with foil if it browns too quickly.
Let rest briefly, then cut into squares and serve warm or cooled with powdered sugar and fruit preserves.
Tips:
Use short-grain rice for the creamiest texture. Let the cooked rice cool before adding the eggs. Fold the whipped egg whites in gently to keep the mixture light and airy. Avoid overbaking so the inside stays soft.
Serving Suggestion:
Serve warm with powdered sugar and apricot jam or another fruit preserve.
Storage:
Store covered in the refrigerator for up to 3 days. Serve cold or reheat individual portions gently.