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Rice soufflé baked golden brown, sprinkled with icing sugar and served with fruit jam
Light and airy rice soufflé cake dusted with powdered sugar.

Baked rice pudding soufflé

Author: Flavelo
Recipes Cakes and Desserts
Evoking canteen memories, rice soufflé (or Rizskoch) is actually an elegant, airy soufflé-like dessert. Based on a thick rice pudding loosened with egg foam. In the oven, air bubbles expand, making the cake rise high with a spongy, light structure. Best with apricot jam or diluted fruit syrup.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 5 servings
🔥 Calories 340 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pot for cooking rice
  • Baking tin (high-sided)
  • Whisk
  • Two mixing bowls

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Rinse the rice, then boil with milk, vanilla sugar, and salt. Cook over low heat, stirring often, until soft (rice pudding consistency). Let cool to lukewarm.

Tip: Rice starch cooks out into the milk, forming a thick, creamy binder. (Gelatinisation)
2 ✓

Beat soft butter until frothy with sugar and egg yolks, then add lemon zest. Mix this mass into the cooled rice.

Tip: Important that the rice is not hot, otherwise the egg yolk will scramble (cook) in it.
3 ✓

Beat egg whites until stiff peaks form, then gently fold into the rice base with large movements. Finally add raisins.

Tip: The foam gives the cake its airiness. If you break the foam while mixing, the soufflé will be dense.
4 ✓

Pour mixture into a buttered, crumb-dusted baking tin. Bake at 180°C for 30-35 minutes until top is golden brown.

Tip: During baking, egg proteins solidify around expanded air bubbles, fixing the foamy structure. (Coagulation)
5 ✓

Let cool to lukewarm, then cut into squares and serve with icing sugar and jam.

Tip: Structure stabilises during cooling, making it slice better.

Recipe FAQ

It collapsed after taking it out.
This is natural, air contracts when cooling. But if it sinks a lot, the centre probably wasn't cooked enough, so the structure didn't set.
The rice remained hard.
Rice must be cooked completely soft in the milk before baking, as it won't soften much more in the oven.

Ingredients

  • 200 g Pudding rice (short grain)
  • 600 ml Milk
  • 100 g Granulated sugar
  • 1 packet Vanilla sugar
  • 4 pcs Eggs
  • 1 pc Grated lemon zest
  • 50 g Butter (room temperature)
  • 1 pinch Salt
  • 50 g Raisins