Hungarian Rice Pudding Cake (Rizskoch) is a simple but delicious dessert, based on a rice pudding, but adding egg yolks and beaten egg whites to it, it become almost a souffle. Almost... I would call it a cake instead as it's baked in a pan in the oven, then cut it individual squares.
I love to eat it with some raspberry cordial (as I had it in my childhood), but it's usually served with smooth, homemade apricot jam.

Ingredients (for 6-8 portions):
350 grams (0,8 lbs) short grain rice
500 ml (about 2 cups) water
500 ml (about 2 cups) milk
a pinch of salt
100 grams (3.5 oz) butter at room temperature (plus some for greasing the pan)
150 grams (5.3 oz) sugar
1 pack (about 2 tbsp) vanilla sugar
4 eggs (separated)
zest of half of a lemon
1-2 tbsp fine breadcrumbs (for dusting the pan)
icing sugar
raspberry cordial /or apricot jam

1. Put the washed and drained rice into a pot, pour the water over, add a pinch of salt and cover the pot. Cook on medium-low heat, (stirring sometime) until all the water has absorbed.
2. Now, pour in the milk, stir and cover the pot. Cook on very low heat (stirring now and then) until the rice is tender, and has absorbed the milk. (it takes about 20-30 minutes, depending on the rice you use)
3. When it's done, remove from the heat and let it cool uncovered
4. Meanwhile separate the eggs.
5. Add sugar, vanilla sugar and butter (at room temperature) to the egg yolks and stir well until you've got a smooth, creamy and fluffy texture. Set aside.
6. Beat the egg whites until they form soft peaks.
7. Now, add the egg yolk-mixture to the cooled rice, and gently mix them together until well combined.
8. Add the egg whites and gently fold it into the rice mixture (be careful not to break the airy texture of the egg whites!)
9. Grate in the zest of half of a lemon and stir gently.
10. Grease a baking pan (I used a 30x20x5 cm) with butter then dust it with a handful of fine breadcrumbs.
11. Pour in the rice mixture and bake in the preheated oven, at 180C (360F) for 35-40 minutes
12. When the top is nice golden brown, remove the pan from the oven.
13. Cut the cake into 6 or 8 squares and serve while it's still warm.
14. Sift some icing sugar over and pour 3-4 tablespoon of raspberry cordial on top. (or serve it with good quality, homemade smooth apricot jam)
15. ENJOY!

/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2018 - (all rights reserved)/

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