Hungarian Rice Pudding Cake (Rizskoch)

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries provide a tart flavor and vibrant color.

Put the washed and drained rice into a pot, pour the water over, add a pinch of salt and cover the pot. Cook on medium-low heat, stirring sometimes, until all the water has absorbed.

Pour in the milk, stir and cover the pot. Cook on very low heat, stirring now and then, until the rice is tender and has absorbed the milk (about 20-30 minutes).

Remove from heat and let it cool uncovered.

Separate the eggs.

Add sugar, vanilla sugar, and butter to the egg yolks and stir well until smooth and fluffy. Set aside.

Beat the egg whites until they form soft peaks.

Add the egg yolk mixture to the cooled rice and gently mix until well combined.

Add the egg whites and gently fold into the rice mixture.

Grate in the lemon zest and stir gently.

Grease a baking pan with butter and dust it with fine breadcrumbs.

Pour in the rice mixture and bake in the preheated oven at 180°C (360°F) for 35-40 minutes until golden brown.

Remove the pan from the oven, cut the cake into squares, and serve warm.

Sift icing sugar over and pour raspberry cordial on top or serve with apricot jam.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens