MY COOKBOOK

MY COOKBOOK
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10.5.10

HUNGARIAN RICE PUDDING - RIZSKÓH


The delicate flavour of this rizskóh, the flexibility of the type of white rice used and the absence of a burned bottomed pot that seems to go hand in hand with cooking rice in milk makes this recipe a sure success! Delicious!

1-1/3 cups white rice
250 ml water
2 cups milk
1/4 cup butter
1 lemon, rind of
1 tsp vanilla extract
1/3 cup raisins
5 egg yolks
2/3 cup sugar
1/4 cup flour
5 egg whites
butter and breadcrumbs for the pan

• Place the water and rice in a wide bottomed pot and bring it to boil.
• Set to slow boil, do not cover pot and keep stirring.
• Meanwhile set the oven to 375F.
• Grease a rectangular cake pan with the extra butter and sprinkle with breadcrumbs.
• Keep stirring and watching the rice.
• When most of the water evaporates pour the milk in.
• Cook until tender.
• Remove from heat and stir in the butter, lemon rind, and the vanilla extract.
• Let it cool for 30-40 minutes until rice mixture is lukewarm.
• To speed it up, pour the rice into a deep chilled bowl and place the bowl in ice water.
• Stir in the raisins.
• Beat the egg yolks with sugar until creamy coloured.
• Sift the flour into the yolk mixture combining well.
• In a separate bowl [with clean beaters] beat the egg whites until stiff.
• First gently stir the beaten yolk mixture into the rice.
• Gradually fold in the beaten egg whites.
• Bake in the oven for 40-45 minutes until baked through.
• Serve immediately with fruit or chocolate sauce.
  Serves 8
   

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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