Ingredients for Rizskoch Hungarian Rice Pudding
- 1 cup Arborio rice
- 1 cup water
- 3 cups whole milk
- Lemon, Rind Of
- ½ cup sultanas (golden raisins)
- Eggs
- ½ cup granulated sugar
- 100g (½ cup) softened unsalted butter
- 1 teaspoon vanilla sugar
- Breadcrumbs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rizskoch Hungarian Rice Pudding? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Rizskoch Hungarian Rice Pudding
- Preheat your oven to 200°C (400°F).
- Grease a 9-inch round cake tin generously with butter and coat with breadcrumbs, ensuring the rice pudding won't stick.
- In a medium saucepan, combine 1 cup of Arborio rice, 3 cups of whole milk, 1 cup of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender but not mushy, stirring occasionally.
- Drain any excess liquid. Stir in the zest of 1 lemon.
- Add ½ cup of sultanas (golden raisins) and mix gently.
- Allow the rice mixture to cool slightly.
- In a separate bowl, whisk together 4 large egg yolks, ½ cup of granulated sugar, and 100g (½ cup) of softened unsalted butter until light and creamy.
- In a clean bowl, beat 4 large egg whites with 1 teaspoon of vanilla sugar until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture, then gently incorporate the cooled rice mixture until everything is evenly combined.
- Pour the batter into the prepared cake tin. Bake for 40-45 minutes, or until the pudding is golden brown and set. A toothpick inserted into the center should come out clean.
- Let cool slightly before serving. Enjoy warm, optionally drizzled with raspberry syrup.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
123g
Fat
46g
Carbs
16g
