Rizskoch Hungarian Rice Pudding Recipes

RIZSKOCH (HUNGARIAN RICE PUDDING)

Rizskoch (Hungarian Rice Pudding) image

Make and share this Rizskoch (Hungarian Rice Pudding) recipe from Food.com.

Provided by Zsuzsa

Categories Dessert

Time 1h

Yield 10-15 slices, 10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup rice
250 ml water
250 ml milk
1 lemon, rind of
100 g sultanas
6 eggs, separated
250 g sugar
100 g butter
1 -2 teaspoon vanilla sugar
50 -60 g butter (butter)
breadcrumbs

Steps:

Preheat oven to around 200 degrees celsius.
Grease a cake tin with extra butter and breadcrumbs.
Boil rice in water and milk mixture until tender.
Drain well and add lemond rind.
Add sultanas and mix. Allow to cool.
Beat egg yolks with sugar and 100 butter until it is a creamy colour.
Beat egg whites with vanilla sugar.
Combine with rice and egg yolk mixture.
Bake in oven for 40-45 minutes or until golden brown and baked through.

Nutrition Facts : Calories 362.6, Fat 16, SaturatedFat 9.2, Cholesterol 147.1, Sodium 162.8, Carbohydrate 49.8, Fiber 0.7, Sugar 31, Protein 6.3

HUNGARIAN RICE PUDDING CAKE WITH RED WINE CHERRY SAUCE

Hungarian Rice Pudding Cake with Red Wine Cherry Sauce image

Rice tortas, or rice pudding cakes, fall somewhere between a cake and a custard, and are a tradition all over Europe. This one takes its cues from Hungary, and is topped with a rich, red wine compote made with Hungary's prized fruit, cherries. The sauce blends beautifully into the rice giving it contrast in color and flavor-a fine finish to a rich meal.

Provided by Food Network Kitchen

Categories dessert

Time 1h55m

Number Of Ingredients 11

Ingredients

Butter, for the pan
Rice flour, for dusting
2 1/2 cups cooked medium or long-grain white rice, at room temperature
2 1/2 cups milk
7 large eggs
1 cup sugar
1 heaping teaspoon fresh lemon zest
Pinch fine sea salt
1/4 cup sugar
1/2 cup merlot
1 pound dark sweet cherries, pitted, or 12 ounces pitted frozen cherries

Steps:

1. Preheat the oven to 375 degrees F. Butter a 9-inch cake pan, then line the bottom with parchment paper and butter again. Dust the pan lightly with rice flour. Spread the cooked rice along the bottom of the pan.
2. Warm the milk in a small saucepan over low heat.
3. Beat the eggs, sugar, lemon zest, and salt in a bowl with an electric mixer on medium until pale yellow and the eggs start to thicken, about 1 1/2 minutes, being careful not to over whip which will cause the cake to rise and deflate when baked. Slowly stir in about half the warm milk into the eggs to temper, then add all the eggs to the saucepan and heat, stirring constantly, until it thickens slightly and almost coats the back of a spoon, 6 to 8 minutes.
4. Gently pour the custard over the rice and bake until the cake is just cooked through and wiggles only slightly in the very center, 40 to 50 minutes.
5. While the cake cooks, make the red wine cherry sauce. Combine the cherries, sugar, and wine in a saucepan over medium heat. Cook, stirring until the fruit softens and the liquid is reduced and syrupy, about 10 minutes. Cool and set aside.
6. Transfer the cake to a wire rack to cool for 30 minutes. Invert onto a platter and lift the pan. Remove the parchment paper. Cut into wedges and serve with the cherry sauce.

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