Hungarian Rice Cake (Rizskoch)

High angle view of brown rice with flour and eggs
Glow Cuisine / Getty Images
Prep: 35 mins
Cook: 45 mins
Total: 80 mins
Servings: 8 to 10 servings
Yield: 1 9-inch rice cake
Nutrition Facts (per serving)
156 Calories
5g Fat
21g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 156
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 13%
Cholesterol 85mg 28%
Sodium 85mg 4%
Total Carbohydrate 21g 8%
Dietary Fiber 0g 0%
Total Sugars 17g
Protein 6g
Vitamin C 0mg 0%
Calcium 136mg 10%
Iron 0mg 2%
Potassium 180mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Hungarian rice cake (rizskoch) is made with creamed rice, eggs, sugar and butter that are baked. Some people add raisins or lemon zest, but we like it without. This is also known as Hungarian rice pudding, but it's too firm to be considered a pudding, in our book. Serve this dusted with confectioners' sugar and a dollop of plum preserves (szilva lekvár) and whipped cream if desired.


  • 4 cups milk

  • 1 cup rice

  • 1 pinch salt

  • 2 tablespoons unsalted butter

  • 4 large eggs, separated

  • 5 tablespoons sugar, or to taste

  • 1/2 cup light or dark raisins, optional

  • 1/2 tablespoon lemon zest, from 1/2 lemon, optional

  • Confectioners' sugar, for garnish

  • Plum preserves, whipped cream, for optional garnish

Steps to Make It

  1. In a heavy-bottomed saucepan, combine milk, rice and pinch salt. Cook on low heat for about 35 minutes or until tender and creamy. Remove from heat, stir in butter, and let cool to room temperature.

  2. Place rack on ​the middle shelf of oven and heat to 350 F. Lightly coat a 9-inch springform pan with cooking spray. Combine egg yolks with sugar, and raisins and zest if using. Mix into rice mixture until well incorporated.

  3. Whip egg whites until stiff. Mix 1/4 of the whites with the rice-yolk mixture to lighten it. Then gently fold in the remaining whites trying not to deflate the volume. Transfer to prepared pan and bake until golden brown and toothpick tests clean, about 35 to 45 minutes.

  4. Remove from oven and cool completely in pan on a wire rack. Remove from pan and transfer to a serving platter. Dust with confectioners' sugar. Cut into wedges and serve with a dollop of plum preserves and whipped cream, if desired.

Recipe Variation

  • A variation is to sink peeled, cored and halved apples with the cavity filled with plum preserves into the batter, and bake a little longer.