Rizskoch – Hungarian rice pudding souffle

by | Nov 19, 2015 | Desserts

Rizskoch is a turbo version of the normal rice pudding, a kind of souffle improved by adding eggs to it. As a first step you have to make a rice pudding, and once it’s cool, mix it up with beaten egg yolks and whisked egg whites, then slide into the oven and bake until golden brown. It’s usually served with fruit jam, raspberry syrup is also an alternative mainly in canteens, but I prefer homemade chocolate sauce, which harmonizes with the flavour of lemon and vanilla. I don’t add butter to the souffle in this case, but if you want, you can beat the egg yolks with 1-2 tablespoons of soft butter, it makes the souffle fluffier.

Hungarian rice pudding souffle - Rizskoch
Rizskoch – Hungarian rice pudding souffle – photo: zserbo.com

For the souffle:

  • 200 g (~7 oz) rice
  • 120 g (~2/3 cup) sugar
  • 1 l (~4 1/4 cups) milk
  • 4 eggs
  • seeds of a vanilla bean
  • zest of a lemon
  • pinch of salt

For the chocolate sauce:

  • 500 ml (~2 cups) milk
  • 1 heaping tbsp all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tbsp rum
  • 2 tbsp sugar

Rinse and drain the rice. Bring milk, rice, salt and half of the sugar to a boil and cook over medium heat, while stirring continuously, until the rice is tender. Set aside and let it cool completely.

Preheat the oven to 180°C / 356°F. Grease a baking pan with butter and coat with breadcrumbs.

Separate the eggs. Add vanilla and lemon zest to the egg yolks and beat with the remaining sugar. Pour the egg yolk mixture into the rice pudding and stir to combine. Whisk the egg whites until stiff and gently fold into the pudding. Pour the souffle mixture into the baking pan and bake for 30-35 minutes or until golden brown.
Meanwhile prepare the chocolate sauce. Place all ingredients in a bowl, bring to a boil and cook for 2-3 minutes over low heat. Once the souffle is ready, cut into squares and serve with the hot chocolate sauce.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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