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!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a medium-sized baking dish with butter.

Step 2

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 3

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.

Step 4

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.

Step 5

Separate the egg yolks and whites into two bowls. Beat the egg yolks into the cooled rice mixture until fully incorporated.

Step 6

Using a clean bowl and whisk, beat the egg whites with the remaining 60 grams of sugar until stiff peaks form.

Step 7

Gently fold the beaten egg whites into the rice mixture in three batches, using a spatula to avoid deflating the light texture.

Step 8

Pour the mixture into the prepared baking dish, spreading it evenly.

Step 9

Bake in the preheated oven for 35-40 minutes or until the top is golden brown and set.

Step 10

Remove the rice pudding from the oven and let it cool slightly before serving.

Step 11

Dust with powdered sugar before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1274.0g)

Amount per serving	% Daily Value*
Calories	1344.0

Total Fat 37.6g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 0.4g
Cholesterol 112.8mg	0%
Sodium 1025.7mg	0%
Total Carbohydrate 219.3g	0%
Dietary Fiber 1.0g	0%
Total Sugars 162.0g
Protein 36.7g	0%

Vitamin D 226.9IU	0%
Calcium 699.2mg	0%
Iron 0.6mg	0%
Potassium 1110.2mg	0%

*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.

Source of Calories

Fat: 24.8%

Protein: 10.8%

Carbs: 64.4%