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
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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.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

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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