Hungarian Rice Cake (Rizskoch)
This recipe for Hungarian rice cake (rizskoch) is made with creamed rice, eggs, sugar, and butter and then baked.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 4cups milk
- 1cup rice
- Pinch of salt
- 2tablespoons unsalted butter
- 4large eggs, separated
- 5tablespoons sugar, or to taste
- ½cup light or dark raisins, optional
- ½tablespoon lemon zest, from 1/2 lemon
- Confectioners' sugar , for garnish
- Plum preserves, whipped cream, for optional garnish
Instructions
Step 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.Step 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.Step 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.Step 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.