Hungarian Rice Cake – Rizskoch
Ingredients
- 200 g (1 cup) short-grain rice
- 500 ml (2 cups) milk
- 50 g (¼ cup) sugar
- 1 tsp vanilla sugar or vanilla extract
- Pinch of salt
- 3 eggs, separated
- 40 g (3 tbsp) butter, melted
- Zest of 1 lemon (optional)
- Raisins (optional)
- Powdered sugar, for dusting
- Apricot jam, for serving (traditional)
Instructions
- Cook the rice
Rinse the rice. Cook it gently in the milk with a pinch of salt until very soft and creamy.
Let it cool slightly. - Prepare the base
Stir sugar, vanilla, melted butter, egg yolks, and lemon zest into the warm rice.
Add raisins if using. - Whip egg whites
Beat egg whites until stiff peaks form.
Gently fold them into the rice mixture in two additions. - Bake
Pour into a buttered baking dish.
Bake at 180°C / 350°F for 35–40 minutes, until puffed and lightly golden. - Serve
Let cool slightly. Dust with powdered sugar and serve with warm apricot jam.
Tips
- Best texture comes from short-grain rice.
- Light folding keeps it fluffy.
- Delicious warm or cold the next day.
A soft, comforting classic from Hungarian home kitchens 🇭🇺
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