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 I'm a purist and like it without. This is also known as Hungarian rice pudding, but it's too firm to be considered a pudding, in my book. Serve this dusted with confectioners' sugar and a dollop of plum preserves (szilva lekvár) and whipped cream, if desired. 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.
- 4 cups milk
- 1 cup rice
- Pinch of salt
- 2 tablespoons butter
- 4 large eggs (separated)
- 5 tablespoons sugar (or to taste)
- Optional: 1/2 cup light or dark raisins
- Optional: zest of 1/2 lemon
- Garnish: confectioners' sugar
- Optional garnish: plum preserves and whipped cream
- 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.
- Place rack on the middle shelf of oven and heat to 350 degrees. 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.
- 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.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||4 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|