Rice Pudding Cake (Rizskoch)
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.
Servings 10
Calories 245kcal
Ingredients
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 grease your 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 spring form tin that is 20 cm or 8 inches was used, though the batter was quite full so a cake tin slightly larger in size would work better here.
Nutrition
Calories: 245kcal