Hungarian Baked Rice Pudding is one of the most popular recipes in Hungarian households. It is light, fluffy and delicious. This is a cheap and fairly quick dessert which can be enjoyed hot or cold. The recipes vary from one home to the other, and so is the way people prefer to have it: moist or well-baked, with jam or custard, with or without icing sugar on top, and the list goes on. We prefer ours with a crusty layer on the top, so bake it until golden and crispy. And sultanas or raisins are a must! But you can omit them if you are not a fan. 😀
Hungarian Baked Rice Pudding
Prep time: 10 min
Total time: 75 min
INGREDIENTS · 350g pudding rice · 500ml milk · 500ml water · 1 tsp vanilla extract · zest of 1 lemon · 150g sultanas · 100g sugar · 60g butter · 3 eggs, separated
· 1tbsp plain flour
DIRECTIONS 1. Add the rice to a pan with the water and cook the rice until almost all the water is absorbed, stirring occasionally. Add the milk and cook it until is soft. 2. Then take it off from the heat and stir in the sugar, sultanas, vanilla extract, and the lemon zest. Leave it to cool completely. 3. While the rice is cooling, in a large bowl whisk the butter until is pale and fluffy then fold in the egg yolks. Beat the egg whites in a separate bowl to soft peak. 4. Preheat the oven to 180C/160C fan/gas 4. 5. Combine the cooled rice, butter, and flour. Then very carefully fold in the egg whites as well. 6. Pour the mixture into a deep (2lb/900g) loaf tin lined with parchment paper and pop into the oven for 30 -35 min, until the top is golden brown. 7. Leave your rice pudding to cool slightly, then cut it into squares or any desired shape. Serve with your favourite jam, marmalade, or custard.
Hungarian Baked Rice Pudding served with homemade blackberry jam and herbal tea.
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