Instructions
- Cook the rice
- In a saucepan, combine rice, milk, pinch of salt, vanilla, and butter.
- Cook slowly over low heat, stirring often, until rice is tender and milk absorbed (about 25–30 minutes). It should look like a thick rice pudding. Let cool slightly.
- Prepare the egg mixture
- Separate the eggs. Beat egg yolks with sugar until pale and creamy.
- Stir the yolk mixture, lemon zest, and raisins into the warm rice pudding.
- Whip the egg whites
- Beat egg whites until stiff peaks form. Gently fold into the rice mixture to keep it airy and fluffy.
- Bake
- Preheat oven to 180°C (350°F). Grease a baking dish with butter and dust with breadcrumbs.
- Pour in the rice mixture, smoothing the top.
- Bake for 35–40 minutes, until golden brown on top and set in the center.
- Serve
- Let cool slightly, then cut into squares or slices.
- Dust with powdered sugar. Serve warm, sometimes with fruit sauce or jam on the side.
✨ Tips & Variations
- Traditional topping: warm sour cherry sauce poured over each slice.
- For extra creaminess, stir 2–3 tbsp sour cream into the rice mixture before baking.
- Leftovers can be enjoyed cold the next day — it’s just as delicious!
Ashley, would you like me to also share the sour cherry sauce recipe that usually accompanies Rizskoch in Hungary? 🍒