Hungarian Rice Cake, called Rizskoch is a traditional Hungarian dessert that is like a form of rice pudding, only it is baked to form a cake. Some people add sultanas to the mix and others leave them out, I have made Hungarian Rice Cake both ways and prefer it with sultanas added to the mix. This cake is not overly sweet because traditionally it is served with jam, although I recently tried it with a drizzle of honey on top and really liked that. As some of you may know my husband is of Hungarian background and recently we travelled to Budapest. It was an amazing trip and it was great to be able to visit the city where my husband’s family is from.
My husband has a passion and love for his cultural background which is fantastic and it was great to see him so excited about being in Hungary. While we were there we visited the Central Market Hall or Great Market Hall, which is a HUGE indoor market full of things like fresh produce, meats, Hungarian paprika (of course) and just lots and lots of deliciousness! Being in that market made me want to move to Budapest! The idea of being able to buy groceries there and cook with such amazing ingredients made it hard to leave!
Being surrounded by all the delicious produce and eating some amazing food while we were there also triggered my want to start sharing more Hungarian recipes here on the blog. Truth be told I don’t have too much experience with cooking Hungarian dishes and Joe is the one who most often cooks Hungarian food for us but I’m definitely excited to start building my Hungarian recipe base so watch out for more upcoming recipes!
Budapest definitely left a lasting impression on me (I will eventually write a blog post about our trip!) and I’m definitely grateful for the fact that we had that chance to visit such a beautiful city. It’s definitely been added to my list of ‘places you must visit’.
Now let’s get into this Hungarian Rice Cake recipe… here is my paleo-fied version of the traditional!
Hungarian Rice Cake (Rizskoch)
- 1 cup rice (I used Basmati).
- 1 cup almond milk or use coconut milk.
- 1 cup water.
- 3 eggs, separated (room temperature eggs).
- 1/4 cup almond flour (ground almonds).
- 1/4 – 1/3 cup sultanas/raisins.
- 2 Tbsp maple sugar.
- 1 tsp vanilla paste.
- Zest of 1/2 small lemon.
- Pinch Sea/Himalayan salt.
- Coconut oil/Butter for greasing cake pan.
Preheat oven to 180C/350F.
Line and grease a 9-inch round cake pan, dust with the almond flour making sure to cover the surface of the cake pan and set aside.
Place rice, water and almond milk into a medium sauce pan.
Add in a pinch of salt and the lemon zest.
Place the mixture on medium-high heat, once it comes to a boil lower to a simmer.
Cook, stirring the mixture every now and then until the rice is cooked.
Remove from the heat and set aside to cool.
While the rice is cooling down place egg yolks, vanilla paste and maple sugar into a mixing bowl.
Using an electric hand mixer whisk the yolks, vanilla paste and sugar until creamy and smooth. Set aside and wash the beaters.
In another mixing bowl add in the egg whites, whisk until fluffy and holding its shape.
Add the egg yolk mixture to the cooled rice.
Using a spatula carefully fold the egg whites into the rice mixure in 3 batches. Making sure to keep as much air in the batter as possible.
Lightly fold in the sultanas.
Pour the batter into the prepared cake pan and place in the oven to bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and allow to cool slightly before slicing and serving.
Serve with some homemade jam or a drizzle of raw honey or even maple syrup on top.
DISCLAIMER: While white rice can be a safe starch and part of a person’s paleo code some people may find that it doesn’t fit in with theirs. Paleo is about finding what foods work for you so please use your own discretion when it comes to choosing what recipes will work for you and your family.
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