🍚 Hungarian Rice Pudding Soufflé (Rizsfelfújt)

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish with butter.
2. Cook the rice:
   • In a saucepan, combine rice, milk, sugar, lemon zest, and salt.
   • Cook over low heat, stirring occasionally, until rice is tender and milk is absorbed (about 20–25 minutes).
   • Remove from heat, stir in vanilla and butter. Let cool slightly.
3. Separate the eggs:
   • Beat the yolks lightly and stir them into the cooled rice mixture.
   • Beat the egg whites until stiff peaks form, then gently fold them into the rice.
4. Bake:
   • Pour the mixture into the prepared baking dish.
   • Bake for 30–40 minutes or until puffed and golden on top.
5. Serve:
   • Let it cool slightly before dusting with powdered sugar.
   • Serve warm or cold, with a dollop of apricot jam or fruit compote.

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📝 Notes:

• This dish is also sometimes served cold for breakfast.
• You can add raisins or cinnamon for a twist.

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