🍚 Rizskoch (Hungarian Rice Cake)

Ingredients:

For the Rice Pudding:

• 1 cup short-grain rice
• 4 cups milk
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Custard & Topping:

• 3 eggs
• 1/4 cup sugar
• 2 tbsp flour or cornstarch
• 1 cup milk
• Ground cinnamon or powdered sugar (optional)

Instructions:

1. Cook the Rice:
   • In a saucepan, combine rice, milk, sugar, and salt.
   • Cook over medium heat, stirring frequently, until the rice is soft and creamy.
   • Stir in vanilla and let cool slightly.
2. Prepare the Custard:
   • In a bowl, whisk eggs, sugar, flour/cornstarch, and milk until smooth.
   • Slowly add to the warm rice mixture while stirring constantly.
   • Cook gently until the mixture thickens slightly.
3. Assemble the Cake:
   • Pour the rice custard into a greased baking dish.
   • Smooth the top with a spatula.
4. Bake:
   • Preheat oven to 180°C (350°F).
   • Bake 25–30 minutes until set and lightly golden on top.
5. Serve:
   • Let cool, then sprinkle with cinnamon or powdered sugar if desired.
   • Cut into squares or slices and enjoy!

If you want, I can also make a longer, step-by-step version with tips for creamy texture and perfect sliceable consistency. Do you want me to do that?