Hungarian Rice Cake (Rizskoch)

Instructions:

1. Cook the Rice:
   • Rinse the rice briefly.
   • In a pot, bring milk, a pinch of salt, and 2 tbsp sugar to a simmer.
   • Add rice and cook slowly on low heat, stirring often, until the rice absorbs the milk and becomes soft and creamy (about 25–30 minutes). Let it cool slightly.
2. Prepare the Mixture:
   • Stir in butter, vanilla, lemon zest, and the egg yolks into the warm rice.
3. Whip Egg Whites:
   • Beat egg whites with 2 tbsp sugar until stiff peaks form.
   • Gently fold into the rice mixture to keep it airy.
4. Bake:
   • Grease a medium baking dish with butter and sprinkle breadcrumbs to coat.
   • Pour in the rice mixture and smooth the top.
   • Bake in a preheated oven at 180°C / 350°F for 35–40 minutes, until lightly golden.
5. Serve:
   • Let it cool for about 10 minutes, then cut into squares or slices.
   • Dust with powdered sugar.
   • Traditionally served with apricot jam or sour cherry preserves on the side.

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👉 It’s fluffy, slightly sweet, and very comforting — a true Hungarian home-style dessert.

Would you like me to also share a more indulgent version with raisins and a sour cherry topping (which is also common in Hungary)?