Around Hungarian baked rice pudding, the kitchen turns into a community space in no time: everyone would help, especially in the tasting. Hungarian rice pudding in a celebrator, with a golden top coming from the oven. Jam is officially a Sunday dessert. In this case, the chef has a special task of protecting the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Cook the rice in milk with vanilla until soft and cool to lukewarm. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Whip the yolk with sugar and butter, then mix it with the rice. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Stir in the hard protein foam and raisins. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake in a buttered form at 180 °C for 35–40 minutes; serve with jam. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Carefully swirl the protein foam into the completely lukewarm rice, otherwise the puffed rice will settle before starting.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.