Instructions
1. Cook the rice pudding
- In a saucepan, bring milk and a pinch of salt to a gentle simmer.
- Stir in rice and cook over low heat, stirring often, until soft and creamy (about 20–25 min).
- Add butter, sugar, vanilla, and lemon zest. Stir well, then let cool slightly.
2. Prepare the eggs
- Separate the eggs.
- Beat the yolks lightly, then stir into the warm (not hot) rice mixture.
- Whip the egg whites until stiff peaks form, then gently fold into the rice mixture.
- If using raisins, fold them in now.
3. Bake
- Preheat oven to 180 °C / 350 °F.
- Grease a medium baking dish with butter and dust lightly with breadcrumbs.
- Pour the rice batter into the dish and smooth the top.
- Bake for 35–40 minutes until set and lightly golden on top.
4. Serve
- Slice into squares or rectangles.
- Serve warm or chilled, plain or topped with apricot jam, sour cherry sauce, or a dusting of powdered sugar.
Tips for Authentic Flavor
- Hungarian cooks often make it a little less sweet, so the fruit topping shines.
- For a richer taste, replace part of the milk with cream.
- It’s great the next day — chilled and firm, with jam spread on top.
If you’d like, I can also give you the Budapest café-style Rizskoch version that’s taller, extra fluffy, and layered with fruit between slices. Would you like me to share that?
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