Instructions:
- Cook the Rice:
- Rinse the rice briefly.
- In a pot, bring milk, a pinch of salt, and 2 tbsp sugar to a simmer.
- Add rice and cook slowly on low heat, stirring often, until the rice absorbs the milk and becomes soft and creamy (about 25–30 minutes). Let it cool slightly.
- Prepare the Mixture:
- Stir in butter, vanilla, lemon zest, and the egg yolks into the warm rice.
- Whip Egg Whites:
- Beat egg whites with 2 tbsp sugar until stiff peaks form.
- Gently fold into the rice mixture to keep it airy.
- Bake:
- Grease a medium baking dish with butter and sprinkle breadcrumbs to coat.
- Pour in the rice mixture and smooth the top.
- Bake in a preheated oven at 180°C / 350°F for 35–40 minutes, until lightly golden.
- Serve:
- Let it cool for about 10 minutes, then cut into squares or slices.
- Dust with powdered sugar.
- Traditionally served with apricot jam or sour cherry preserves on the side.
👉 It’s fluffy, slightly sweet, and very comforting — a true Hungarian home-style dessert.
Would you like me to also share a more indulgent version with raisins and a sour cherry topping (which is also common in Hungary)?