Rice Pudding Cake (Rizskoch)

This Hungarian Rizskoch - Rice Pudding Cake is a gluten free creamy souffle style cake, usually topped with strawberry jam. This recipe includes a homemade strawberry jam to really make this cake an outstanding one.

Ingredients and substitutions for Rice Pudding Cake

• Arborio rice: The usual rice for rice pudding is arborio or risotto rice as its a shorter grain that doesn't need washing because we want those starches to thicken up the liquids.
• Milk: This needs a lot of milk and whole milk was used here for the ultimate creaminess in the rice pudding. You could absolutely substitute or use non dairy milk here.
• Eggs: As well as adding structure to the gluten free cake, the eggs bind everything together and create the key texture to the cake. It is not recommended to replace them here.
• Sugar: Superfine or caster sugar is best here because of how easily it dissolves and ensures our mixture is smooth whilst adding sweetness without adding additional flavors to our pudding. Raw sugar or light brown sugar are good substitutes, though the result might be a caramel undertone to the dish.
• Vanilla extract: The flavor powerhouse that infuses our cake with a beautiful depth of flavor.
• Strawberry jam: The cake is traditionally served with strawberry jam, which you can absolutely use if fresh strawberries are out of season or you don't have the time. This recipe includes a homemade jam for a perfect flavor and textural difference between the light souffle style cake and chunky jam. Though a smooth or chunky store bought jam would also work great here. Alternatively, you could replace with raspberry, blackberry or blackcurrant jam for a twist.

See recipe card for quantities.

How to make Rice Pudding Cake:

Step 1: Make the rice pudding: Cook the rice in a saucepan until it's rice pudding.

Step 2: Golden whip: The egg yolks, sugar and vanilla extract until increased in volume and slightly paler in color.

Step 3: Whip: The egg whites until stiff.

Step 4: Spoon: The whipped egg yolks into the rice and stir until combined.

Step 5: Fold: Half the rice mixture into the whipped egg whites until smooth.

Step 6: Slice and serve: Slice up the cake and top with spoonfuls of jam.

Step 7: Dig in: Enjoy!

More rice pudding recipes you'll love

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Rice Pudding Cake (Rizskoch)

Sylvie Taylor

This Hungarian Rizskoch - Rice Pudding Cake is gluten free with a creamy texture, traditionally served with strawberry jam. This recipe includes a homemade strawberry jam to really make this cake an outstanding one, though you can just as easily serve it with storebought to add a fruity twist to this souffle style cake.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Cooling time 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine Hungarian

Servings 10

Calories 245 kcal

Ingredients

  

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Rice Pudding Cake

• 960 grams / 4 cups milk
• 195 grams / 1 cup medium grain white rice washed (see note about rice)
• 330 grams / 6 large eggs room temperature and separated
• 100 grams / ½ cup superfine/caster sugar
• 1 teaspoon vanilla extract

(Optional) Homemade Strawberry Jam Topping

• 350 grams / 12.34 ounces fresh strawberries hulled and halved
• 25 grams / 2 tablespoons superfine/caster sugar

Instructions

 

• Pour the milk into a small saucepan and toss in the rice on medium high heat.
• Cover and cook, adding water, as and when necessary for 20 minutes, turn off the heat and keep covered for 5 minutes.
• Remove the lid and allow to cool fully.
• Preheat your oven to 180C/350F and lightly butter a 20 cm or 8 inch round cake tin, sprinkling the semolina or almond flour over the tin.
• Add the egg yolks, sugar and vanilla extract to a medium bowl and whip for 2 minutes until increased in volume and slightly paler in color.
• Add the egg whites into a large bowl and whip until stiff, approximately 10 minutes.
• Spoon the egg yolks into the rice and stir until combined.
• Pour half the rice mixture into the whipped egg whites and fold until smooth and combined.
• Repeat with the remaining rice mixture until you have a fluffy, loose batter.
• Pour into your cake tin and bake until golden on top and only lightly jiggly in the center, approximately 50 minutes.
• Remove and allow to cool completely.
• Optional: Whilst the cake bakes and cools, toss the strawberries and sugar into a small saucepan and heat on low, until thickened and soft, approximately 10 minutes.
• Remove from the heat and allow to cool completely.
• Slice and serve the cake with 1-2 tablespoons strawberry jam spooned on top.
• Enjoy!

Notes

• Arborio rice: The usual rice for rice pudding is arborio or risotto rice as its a shorter grain that doesn't need washing because we want those starches to thicken up the liquids.
• Strawberry jam: The cake is traditionally served with strawberry jam, which you can absolutely use if fresh strawberries are out of season or you don't have the time. This recipe includes a homemade jam for a perfect flavor and textural difference between the light souffle style cake and chunky jam. Though a smooth or chunky store bought jam would also work great here. Alternatively, you could replace with raspberry, blackberry or blackcurrant jam for a twist.
• Cake tin: A 20 cm or 8 inch round spring form tin was used, though the batter was quite full so a cake tin slightly larger in size would work better here.

Adapted from bestofhungary

Nutrition

Calories: 245kcal

Keyword berry baking, cake, gluten free

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