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Golden baked rice soufflé cake dusted with powdered sugar and served with jam
Fluffy Rice Soufflé with raisins and lemon zest

Hungarian Rice Soufflé Cake

Author: Flavelo
Recipes Cakes and Desserts
Reminiscent of childhood, this rice soufflé (Rizskoch) is an elegant, airy dessert. A thick rice pudding base is lightened with whipped egg whites. In the oven, air bubbles expand, rising the cake to a sponge-like texture. Best served with apricot jam.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 25 mins
🍽️ Servings 5 servings
🔥 Calories 340 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pot for rice
  • High-sided baking dish
  • Whisk
  • Two bowls

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Simmer washed rice in milk with vanilla and salt until soft and thick. Let cool to lukewarm.

Tip: Starch gelatinizes in milk creating a creamy binder.
2 ✓

Cream butter, sugar, egg yolks, and lemon zest. Mix into cooled rice.

Tip: Rice must not be hot or it will cook the yolks.
3 ✓

Whip egg whites to stiff peaks. Fold gently into rice base. Add raisins.

Tip: Whipped whites provide the lift. Don't deflate them!
4 ✓

Pour into greased, breadcrumb-dusted pan. Bake at 350°F (180°C) for 30-35 mins until golden.

Tip: Proteins coagulate around air bubbles, setting the structure.
5 ✓

Cool slightly, cube, and serve with powdered sugar and jam.

Tip: Structure stabilizes upon cooling.

Recipe FAQ

Collapsed after baking.
Natural as air cools, but severe collapse means the center wasn't fully set.
Rice is hard.
Rice must be fully cooked in milk before baking; it won't soften much in the oven.

Ingredients

  • 1 cup Arborio or Round Rice
  • 2 1/2 cups Milk
  • 1/2 cup Sugar
  • 1 tbsp Vanilla Sugar (or 1 tsp extract)
  • 4 large Eggs
  • 1 whole Lemon Zest
  • 4 tbsp Butter (room temp)
  • 1 pinch Salt
  • 1/4 cup Raisins