Hungarian Rice Cake (Rizskoch)🇭🇺

Instructions:

1. Cook the rice
   • Rinse the rice, then cook it in the milk with a pinch of salt and 2 tbsp butter over low heat until soft and creamy.
   • Stir often so it doesn’t stick. Let it cool slightly.
2. Prepare the egg mixture
   • Separate the eggs. Beat the yolks with sugar, vanilla, and lemon zest until creamy.
   • Add this mixture (and raisins, if using) to the cooled rice. Mix well.
3. Whip the egg whites
   • Beat the egg whites until stiff peaks form. Gently fold into the rice mixture, keeping the fluffiness.
4. Bake
   • Preheat oven to 180°C (350°F).
   • Grease a baking dish with butter and sprinkle with breadcrumbs.
   • Pour in the rice mixture and smooth the top.
   • Bake for about 35–40 minutes, until golden and set.
5. Serve
   • Let it cool slightly before slicing.
   • Traditionally served with fruit sauce (plum, apricot, or berry), but also delicious dusted with powdered sugar.

---

✨ Soft, airy, and slightly sweet, Rizskoch is like a cross between rice pudding and cake — a Hungarian childhood favorite!

Would you like me to also give you the Hungarian fruit sauce (gyümölcsmártás) recipe that is often served with Rizskoch?