Rinse the rice and place it in a pot with the milk, a pinch of salt, and 1 tbsp butter.
Cook over low heat, stirring occasionally, until the rice absorbs most of the milk and becomes creamy (about 20–25 minutes). Remove from heat and let cool slightly.
Prepare the egg mixture:
Separate the eggs.
Whisk the yolks with the sugar, vanilla, and lemon zest until pale and creamy.
Stir this into the warm (not hot!) rice mixture.
Beat the egg whites:
In a clean bowl, beat the egg whites until stiff peaks form.
Gently fold them into the rice mixture with a spatula — this makes the cake fluffy.
Bake:
Preheat oven to 180°C / 350°F.
Grease a medium baking dish with butter and sprinkle with breadcrumbs to prevent sticking.
Pour in the rice mixture, smoothing the top.
Bake for 35–40 minutes, until golden on top and set in the center.
Serve:
Let it cool slightly, then cut into squares or slices.
Dust with powdered sugar or serve with a dollop of fruit preserves on top.
This dessert is light, comforting, and perfect either warm or chilled. 🍚✨
Would you like me to give you a chocolate version (some Hungarian families add cocoa or chocolate chips to make it richer) or keep it classic?
