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.
Ingredients:
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.
