Hungarian Rice Cake (Rizskoch)🇭🇺

👩‍🍳 Instructions:

1. Cook the rice:
   • In a pot, bring milk, butter, a pinch of salt, and rice to a gentle boil.
   • Reduce heat and cook slowly until the rice absorbs the milk and becomes creamy (about 20–25 minutes).
   • Remove from heat and let it cool slightly.
2. Prepare the batter:
   • Preheat oven to 350°F (175°C) and butter a medium baking dish. Sprinkle with breadcrumbs to coat.
   • In a large bowl, mix the egg yolks with sugar, vanilla, and lemon zest until pale.
   • Stir in the cooked rice (and sour cream if using).
   • Add raisins if desired.
3. Whip egg whites:
   • Beat egg whites to stiff peaks and gently fold them into the rice mixture with a spatula.
   • The batter should be light and airy.
4. Bake:
   • Pour the mixture into the prepared baking dish and smooth the top.
   • Bake for 40–45 minutes, or until the top is golden brown and set.
5. Serve:
   • Let it cool slightly before slicing.
   • Dust with powdered sugar and serve warm or cold.
   • Optional: serve with fruit compote, jam, or vanilla sauce on top.

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🍽️ Tip:

For a more indulgent Hungarian twist, drizzle with apricot sauce or sweetened sour cream before serving — a comforting, nostalgic treat loved in Hungarian homes.

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Would you like me to share the creamy vanilla sauce (vaníliasodó) that Hungarians often pour over Rizskoch?