Rizskoch Hungarian Rice Pudding
Discover the comforting allure of *Rizskoch Hungarian Rice Pudding*, a traditional Hungarian dessert that's as rich in flavor as it is in texture. Made with creamy short-grain rice simmered in a blend of milk and water, this recipe is elevated by hints of vanilla and optional zesty lemon for a refreshing twist. The magic lies in its airy, souffle-like consistency achieved by folding fluffy, sugar-kissed egg whites into the rice mixture before baking to golden perfection. Ideal for serving warm or at room temperature, this crowd-pleasing dish is finished with a delicate dusting of powdered sugar, making it the ultimate treat for family gatherings or casual indulgence. Embrace the heartwarming simplicity of European cuisine with this irresistible rice pudding recipe today!
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Recipe Information
Ingredients
- 200 grams Short-grain rice
- 500 milliliters Milk
- 250 milliliters Water
- 120 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 30 grams Unsalted butter
- 4 large Eggs, separated
- 0.25 teaspoon Salt
- 1 teaspoon Lemon zest (optional)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with butter.
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice, milk, water, and a pinch of salt. Bring to a gentle boil over medium heat, then reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the rice is soft and the liquid is absorbed. Remove the saucepan from the heat.
Stir in the unsalted butter, 60 grams of sugar (half of the total), vanilla extract, and lemon zest (if using) into the cooked rice. Allow the mixture to cool to room temperature.
Separate the egg yolks and whites into two bowls. Beat the egg yolks into the cooled rice mixture until fully incorporated.
Using a clean bowl and whisk, beat the egg whites with the remaining 60 grams of sugar until stiff peaks form.
Gently fold the beaten egg whites into the rice mixture in three batches, using a spatula to avoid deflating the light texture.
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and set.
Remove the rice pudding from the oven and let it cool slightly before serving.
Dust with powdered sugar before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1026 mg | 45% | |
| Total Carbohydrate | 219.3 g | 80% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 162.0 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 699 mg | 54% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
