Hungarian Rice Cake Recipe with Raisins and Cinnamon

Hungarian rice cake, or rizskoch, is a baked dessert made with tender milk-cooked rice, eggs, sugar, and often raisins. Its lightly crisp top and soft, custardy center make it easy to slice and serve warm or cool, usually with powdered sugar or fruit jam; recipes vary from household to household.

Ingredients

1 cup (200 g) uncooked medium-grain white rice
4 cups (950 ml) whole milk
4 tablespoons (57 g) unsalted butter, plus 1 teaspoon (5 g) for the baking dish
4 large eggs, separated (about 200 g without shells)
1/2 cup (100 g) granulated sugar
1/2 cup (75 g) raisins
1 teaspoon (5 ml) vanilla extract
Zest of 1 medium lemon (about 2 teaspoons)
1/4 teaspoon (1.5 g) fine salt
1/4 teaspoon (0.7 g) ground cinnamon, optional
1 tablespoon (8 g) powdered sugar, for serving, optional
1/2 cup (160 g) apricot or plum jam, for serving, optional

Instructions

Set up the oven and pan. Heat the oven to 350°F (175°C). Grease a 9-inch (23 cm) square baking dish with the teaspoon of butter. Separate the eggs while they are cold, placing the whites in a clean, grease-free bowl; let them sit at room temperature while the rice cooks. Keep the yolks in a separate large mixing bowl.
Cook the rice in milk. Put the rice, milk, 4 tablespoons of butter, and salt in a heavy medium saucepan. Bring the mixture just to a gentle simmer over medium heat, stirring so the rice does not catch on the bottom. Lower the heat, partially cover the pan, and cook for 30 to 35 minutes, stirring every few minutes. Keep the mixture at a quiet simmer rather than a rolling boil. The grains should be very soft and the mixture thick, with a little creamy moisture remaining; if it becomes dry before the rice is tender, stir in a splash of milk.
Cool the rice briefly. Take the pan off the heat and stir in the raisins. Spread the rice mixture in a wide bowl or leave it in the saucepan with the lid off, and let it cool for about 20 minutes, stirring once or twice. It should be warm rather than steaming hot before it meets the egg yolks. This pause keeps the yolks from setting in clumps when mixed in.
Flavor and enrich the mixture. Add the vanilla and lemon zest to the egg yolks. Whisk in the sugar until the yolks look evenly blended, then gradually stir in the warm rice. If using cinnamon, mix it in now. The mixture will be thick and slightly sticky, which is expected; it does not need to look smooth like a cake batter.
Whip and fold in the egg whites. Beat the egg whites with a clean whisk or electric mixer until they hold soft peaks. A soft peak bends over when the whisk is lifted; avoid beating until dry or grainy. Stir about one-third of the whites into the rice mixture to loosen it, then gently fold in the rest with a spatula. Use broad strokes from the bottom of the bowl and stop as soon as no large white streaks remain, so the cake keeps some lightness.
Bake until set. Scrape the mixture into the prepared dish and level the top. Bake for 45 to 50 minutes, until the surface is golden and the center looks set rather than liquid. For food safety, check the center with a food thermometer: the egg dish must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If the top browns quickly while the middle is still loose, loosely cover the dish with foil and continue baking until it reaches temperature.
Rest, then portion. Set the baking dish on a rack and let the cake rest for 15 minutes before cutting. It will settle slightly as it cools and become easier to slice. Dust with powdered sugar if desired, and serve with jam at the table so each person can add as much as they like.

Tips

Choose rice that turns tender and creamy. Medium-grain white rice is a dependable choice. Short-grain rice also works and gives a softer, more pudding-like interior. Long-grain rice tends to stay more separate, so the slices may be less cohesive. Arborio rice can substitute for medium-grain rice, though it can make the texture especially creamy.
Keep the milk at a gentle simmer. Milk can scorch if heated too hard or left undisturbed. Stir frequently, especially across the bottom and corners of the saucepan, and lower the heat as soon as the milk begins to bubble. A heavy-bottomed pan makes this easier.
Cool before adding the yolks, and fold gently. The rice does not need to be cold, but it should no longer be steaming. Hot rice can partially cook the yolks and leave small scrambled pieces. After whipping the whites, fold rather than beat them in; vigorous mixing removes the air that helps the baked cake feel lighter.
Use a thermometer if the center is hard to judge. A browned top does not always mean the middle is fully set. Check the thickest central portion without touching the bottom of the dish. If you do not have a thermometer, continue baking until the center is firm and no longer wobbles like liquid, though a thermometer is the reliable way to confirm the safe temperature.

Serving Suggestions

Rizskoch is satisfying on its own, but a small bowl of apricot or plum jam is a familiar accompaniment. Spoon the jam alongside the slices or warm it gently with a teaspoon or two of water to make it easier to drizzle. Tart fruit preserves balance the mellow, milky rice, while powdered sugar gives the top a simple finish without adding much extra sweetness.

Serve the cake warm after its 15-minute rest for a soft, spoon-tender center, or let it cool longer for neater slices. For a more complete dessert plate, add fresh berries or sliced stone fruit when in season. A cup of coffee or black tea pairs naturally with the sweet, lemon-scented cake. If serving it at a gathering, cut it into eight generous squares or smaller pieces for a dessert spread, and keep it out of the refrigerator for no more than two hours.

Variations

Make it without raisins: Leave them out for a smoother texture, or replace them with 1/2 cup (75 g) of chopped dried apricots or dried cranberries. The latter are more tart than raisins, so the finished cake will taste a little brighter. If using larger dried fruit, chop it into small pieces so it distributes evenly.

Change the citrus or spice: Orange zest can stand in for lemon zest, giving the cake a sweeter, rounder citrus note. A pinch of nutmeg can replace the optional cinnamon, or you can leave out spices entirely to keep the rice and vanilla flavors prominent. Avoid adding much more zest than called for, since a thick layer of citrus peel can make the flavor bitter.

Use a different milk: Whole milk gives the rice its classic creamy character. Two-percent milk works, though the cake will be a little less rich. Unsweetened oat milk can be used in the rice-cooking step, but it changes the flavor and may make the mixture less creamy; choose a plain, unflavored version and do not use a sweetened one without reducing the sugar. The eggs and butter still provide richness.

Adjust the sweetness at the table: The recipe uses a moderate amount of sugar because jam or powdered sugar may be served with it. If you plan to serve the cake plain, you can increase the granulated sugar to 2/3 cup (135 g). For a less sweet finish, keep the listed amount and choose unsweetened fruit on the side.

Storage and Reheating

Let the cake cool, then refrigerate it in a covered container within two hours of baking. It keeps for 3 to 4 days in the refrigerator. Store jam separately, and cover the cut surface well so the rice does not dry out or absorb refrigerator odors. The cake firms as it chills; that is normal and does not mean it has become dry.

To reheat individual portions, place them on a microwave-safe plate and heat in short intervals, turning or checking between intervals, until hot throughout. For a larger portion, cover it loosely with foil and warm it in a 300°F (150°C) oven. Reheated leftovers should reach 165°F (74°C), as checked with a food thermometer. Add a spoonful of milk before reheating if the slice seems dry, but do not use so much that it becomes soggy.

You can freeze cooled portions in airtight, freezer-safe packaging for up to 2 months for best quality. Thaw them overnight in the refrigerator, then reheat as above. The texture may be slightly softer after freezing, so chilled slices are often easier to handle than freshly thawed ones. Do not leave cooked rice cake at room temperature for extended storage; refrigerate or freeze it instead.

Frequently Asked Questions

Is Hungarian rice cake the same as rice pudding?

They use similar ingredients, but they are served differently. Rice pudding is usually spooned into bowls while creamy, whereas rizskoch is enriched with eggs, baked, and cut into portions. The baked version has a golden top and a more sliceable center, though it remains soft rather than cake-like in the usual flour-based sense.

Can I make the rice ahead of time?

Yes. Cook the rice in milk, stir in the raisins, and cool it promptly. Refrigerate it in a covered container and use it within a day. Before combining it with the egg mixture, warm it gently until it is no longer very cold, then proceed with the recipe. Do not leave cooked rice sitting at room temperature while you wait to bake.

Why did my cake turn out dense?

A dense result can come from rice that was not cooked until very soft, egg whites that were under-whipped, or whites that were mixed in too forcefully. Make sure the rice is creamy and tender before cooling it, beat the whites to soft peaks, and fold them in with light strokes. The cake is still meant to be more compact than a sponge cake, so a tender, pudding-like texture is normal.

Can I bake this in a different pan?

A similar-capacity oven-safe dish will work, but its depth affects the baking time. A wider dish makes a thinner cake that may bake sooner; a smaller, deeper dish may need longer. Keep the oven at 350°F (175°C), start checking near the stated time, and confirm the center reaches 160°F (71°C) with a thermometer before serving.

Can I make this recipe gluten-free?

The listed ingredients contain no wheat or other gluten-containing grain, so the recipe is naturally gluten-free when you use plain rice and check the labels on packaged ingredients such as vanilla, raisins, and jam. If serving someone who must avoid gluten, prevent cross-contact by using clean utensils, bowls, and baking equipment.

Should Hungarian rice cake be served hot or cold?

Either is suitable. After the brief rest, it is warm and soft; after cooling and chilling, it is firmer and easier to cut cleanly. For the most tender texture, serve it warm or at room temperature shortly after baking. If it has been refrigerated, bring out only the portions you plan to serve and keep the rest chilled.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).