Hungary · 80 min · Vegetarian · Dessert · For confident cooks
Rizsfelfújt
In German: Reisauflauf · In English: Hungarian rice soufflé
For 6 servings · US units
Hungarian baked rice pudding, airy, with raisins, lemon zest and a spoonful of jam
Rizsfelfújt, which some sources also call rizskoch or rizskók, is Hungarian home cooking at its most comforting: thick rice pudding lightened with a yolk cream and beaten egg whites, then baked until golden. It stays soft and moist inside, gets a dusting of powdered sugar on top, and comes with a spoonful of apricot, strawberry or raspberry jam alongside — that's what turns a square of bake into a proper meal. It's just as good warm from the dish as it is cold, as a snack or for breakfast the next morning.
Ingredients
- 7 ozRicebase, precooked as rice pudding
- 3⅓ cupsmilkfor cooking the rice
- ⅔ cupwaterfor starting to cook the rice
- 3eggseparated; yolks into the mixture, whites beaten to snow
- 4⅔ ozsugarpart in the rice, part in the egg whites
- 1¾ ozbuttersoft, mixed with the yolks
- 2sachets, for flavourSugar flavoured with vanilla or vanillin, usually sold in small sachets.Substitute: For one sachet, use about a heaped teaspoon of sugar and half a teaspoon of vanilla extract, which makes little difference in doughs and creams. Extract is not suitable for dusting, because it makes the sugar damp. For that, leave scraped-out vanilla pods in a jar of sugar for a few days.Read more
- 2⅛ ozraisinsstirred into the rice mixture
- 1lemonuntreated, zest finely grated
- 4 tbspjamapricot, strawberry or raspberry; as filling, topping or served alongside
- 2 tbspbreadcrumbsfor coating the greased dish
- powdered sugarfor dusting before serving
- 1 tbspflouradditional binding for the mixture (optional)
- saltwhen cooking the rice (optional)
Method
- Put the short-grain rice in a pot with the water, milk, about half the sugar, the vanilla sugar, the finely grated lemon zest and, if you like, a pinch of salt, and cook to a thick rice pudding, stirring often so nothing catches on the bottom.
- Take the rice off the heat, cover it and let it cool to lukewarm, giving it a stir once along the way.
- Separate the eggs. Beat the yolks with the soft butter, a further part of the sugar and a little lemon zest until light and creamy.
- Stir the yolk mixture and the raisins into the lukewarm rice. If you'd like a slightly firmer set, work in a tablespoon of flour as well.
- Whisk the egg whites with the remaining sugar to a soft snow and fold them gently into the rice so the air stays in.
- Butter a baking dish and coat it with breadcrumbs. Spoon in the mixture and smooth the top.
- Bake at 170–390 °F for about 30–35 minutes, until golden brown on top but still juicy inside.
- Dust with powdered sugar, cut into pieces and serve with the jam.
Tips and variations
You can rinse the rice before cooking, though one source deliberately skips that step so the starch helps bind the mixture. It also looks lovely baked in a bundt tin: fill it only halfway, spoon the jam into the middle as a core, then cover with the rest of the mixture. A little lemon juice goes well in the yolk cream, and sweetener can stand in for the sugar. If you'd rather not bake the jam in, spoon it — or some fruit purée — over the finished bake or serve it on the side; cold the next morning for breakfast, it's arguably even better.
Allergens
Contains: Eggs, Cereals containing gluten, Milk (including lactose), Sulphur dioxide and sulphites
Not every ingredient in this recipe has been checked, so nothing is promised as free from.
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
