Instructions
Step 1: Cook the Rice
- In a saucepan, bring milk, water, sugar, salt, and vanilla extract to a simmer.
- Add the rice and cook over low heat, stirring occasionally, until soft and creamy (about 20 minutes).
- Stir in butter, remove from heat, and let cool slightly.
Step 2: Prepare the Soufflé Batter
- Separate the egg yolks and whites.
- In a large bowl, whisk egg yolks, sugar, lemon zest, sour cream, and flour (or cornstarch) until smooth.
- Gently fold the slightly cooled rice into the egg yolk mixture.
Step 3: Whip the Egg Whites
- Using a hand mixer or whisk, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the rice mixture in two batches, being careful not to deflate the batter.
Step 4: Bake the Soufflé
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish and pour in the mixture.
- Bake for 30-35 minutes or until golden brown and set.
Step 5: Serve & Enjoy!
- Let it cool for 10 minutes, then dust with powdered sugar.
- Serve warm or cold with jam, fruit compote, or vanilla sauce.
Tips & Variations
✔️ Extra Creamy? Add ½ cup heavy cream to the milk while cooking the rice.
✔️ Fruit Additions: Add raisins or chopped dried apricots to the batter for a traditional twist.
✔️ Lighter Version: Replace sugar with honey and use Greek yogurt instead of sour cream.
✔️ Serving Idea: Some Hungarians serve it with a drizzle of rum-infused fruit sauce.
This Hungarian Rice Pudding Soufflé is an absolute comfort food classic—light, fluffy, and irresistible! 😍🇭🇺 Let me know if you give it a try!