• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook Like Czechs
  • Recipes
  • Czech Republic
  • About
  • Newsletter
    • Facebook
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Czech Republic
  • About
  • Newsletter
    • Facebook
    • Pinterest
  • ×

    Home » Desserts

    Baked Rice Pudding – Czech Rýžový nákyp

    Published: Mar 12, 2020 · Modified: Jul 16, 2022 by Petra Kupská

    Jump to Recipe
    • Facebook
    • Pinterest
    • Email
    • 50shares

    Rýžový nákyp is a Czech version of baked rice pudding with canned plums. It's served as a sweet main dish in the Czech Republic, and today, I want to share our family's old-fashioned recipe with you.

    rýžový nákyp Czech baked rice pudding
    Table of Contents hide
    ➜ Pronunciation
    Ingredients
    ➜ Instructions
    ➜ Serving
    ➜ Cook's Tips
    Czech Rýžový Nákyp – Baked Rice Pudding

    Rýžový nákyp is baked rice pudding made with cooked rice. Pour the custard over cooked rice, cover with sweet plums and bake in the oven. Finally, spread the whipped egg whites on the surface and leave it in the oven for a short time until golden brown.

    MY TIP: If you are looking for an authentic Czech dessert, try Žemlovka bread pudding (it tastes fantastic!)

    ➜ Pronunciation

    I recorded a short audio clip on how to pronounce the Czech word "rýžový nákyp" (rice pudding).

    Ingredients

    baked rice pudding ingredients

    To make baked rice pudding, you will need:

    • Rice – uncooked, the best type is short-grained white rice such as Italian Arborio rice. However, don't be stressed if you use any white rice you have in your pantry.
    • Milk
    • Sugar – I used white coarse sugar
    • Butter – unsalted, and an important rule: the butter must be softened at room temperature before using!
    • 5 eggs – yolks and whites separately; you will need 5 yolks and 3 whites. The remaining 2 whites will go into the top white layer spread on the surface of rice pudding (see further).
    • Lemon zest
    • Canned plums

    Get on hand some butter and breadcrumbs to grease the baking dish, too.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    Ingredients for whipped whites

    • 2 egg whites
    • Water
    • Sugar
    whipped whites ingredients

    ➜ Instructions

    The rice for this pudding is cooked first. Then cooled and mixed with egg custard and baked in the oven. In the end, you spread whisked egg whites on the surface and put the rice pudding back into the oven for a few minutes to get a golden crust.

    Make ahead: 

    1. Take the eggs and butter out of the fridge, they should be warmed at room temperature. Especially at butter, it is a must.
    2. Drain the canned plums. 
    3. Wash the uncooked rice in a colander under streaming warm water. 

    LET’S COOK!

    STEP 1: In a pot with a thick bottom, bring to a boil milk with half of the sugar and a pinch of salt, be aware of burning the milk. 

    Reduce temperature to a minimum, add rice to milk, cover the pot with a lid and cook until soft. The cook time depends on the type of rice you used. Read the instructions of the manufacturer.

    Let the cooked rice cool down. 

    cooked rice

    STEP 2: Meantime, pre-heat the oven to 340 °F (180 °C). Grease the baking pan with butter and dust it with breadcrumbs. 

    baking pan dusted with bread crumbs

    STEP 3: Cream softened butter with the remaining sugar in a large bowl. Add and stir in 5 egg yolks and lemon zest. (photo 1)

    Combine the egg custard with cooled rice. (photo 2)

    Whip 3 egg whites and add them to the rice mixture. Stir in by hand carefully. (photo 3)

    making rýžový nákyp rice pudding
    making rýžový nákyp

    STEP 4: Transfer half of the rice mixture to the prepared baking pan. Cover with plums. 

    prep rýžový nákyp

    Spread the rest of the rice mixture over plums, make the surface smooth—bake for 30 minutes.

    STEP 5: While rice pudding is baking, whip the whites for the final layer. You’ll need to whip whites with a hot sugar solution to maintain a firm white layer on rýžový nákyp.

    In a pot, add water with sugar (ratio 1:1), bring to a boil, reduce temperature over medium and cook for 5 minutes.

    Start whipping the whites while you slowly stream the hot sugar solution in it. Whip for at least 5 minutes into a smooth, silky mass; the whole sugar solution must be used up.

    rýžový nákyp preparation

    Take the rice pudding out of the oven and spread the whipped mass as the top layer. (photo 1 + 2) Bake for a further 10 minutes until golden. (photo 3)

    ➜ Serving

    This baked rice pudding is served warm as a main dish, less often as a dessert.

    A warm pudding tends to fall apart while serving. When cooled, it holds the shape a bit better. No stress, in all cases, it tastes delicious!

    czech rýžový nákyp serving

    ➜ Cook's Tips

    • Instead of plums, use canned apricots or peaches.
    • You can drizzle some fruit juice over rýžový nákyp when served.
    • For a quick version, omit the top layer with whipped egg whites. The rice pudding will look a bit poorer, but there will not be a big difference in taste.

    More Czech desserts:

    • Bábovka – white and cocoa coffee cake
    • Moravské koláče – double filled kolache
    • Krupicová kaše – Czech-style Cream of wheat
    rýžový nákyp recipe

    Czech Rýžový Nákyp – Baked Rice Pudding

    This is a recipe for Czech rýžový nákyp, which is based on the traditions of the Austro-Hungarian empire cuisine. It is very soft, sweet and you can’t have enough of it!
    5 from 1 vote
    Print Pin
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Cooling Time:: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 6
    Calories: 639kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: Czech
    Keyword: rice porridge, rice pudding, rýžový nákyp

    Ingredients

    For rice pudding:

    • 1 ⅓ cup white rice (250 g) uncooked
    • 3 cup milk (700 ml)
    • ½ cup white coarse sugar (100 g)
    • a pinch of salt
    • 1 stick unsalted butter (113 g)
    • 5 egg yolks
    • 3 egg whites
    • 1 Tablespoon lemon zest freshly ground
    • 12 oz canned plums (340 g)

    For white top layer:

    • ¾ cup white coarse sugar (150 g)
    • ¾ cup water (180 ml)
    • 2 egg whites

    Misc.

    • ½ Tablespoon butter to grease and dust a baking pan
    • ½ Tablespoon breadcrumbs

    Instructions

    Make ahead:

    • Take the eggs and butter out of the fridge, they should be warmed at room temperature. Especially at butter, it is a must.
    • Drain the canned plums.
    • Wash the uncooked rice in a colander under streaming warm water.

    Rice pudding:

    • In a pot with a thick bottom, bring to a boil milk with half of the sugar and a pinch of salt, be aware of burning the milk.
    • Reduce temperature to a minimum, add rice to milk, cover the pot with a lid and cook until soft. The cook time depends on the type of rice you used. Read the instructions of the manufacturer.
    • Let the cooked rice cool down.
    • Meantime, pre-heat the oven to 340 °F (180 °C). Grease the baking pan with butter and dust it with breadcrumbs.
    • Cream softened butter with remaining sugar in a large bowl. Add and stir in 5 egg yolks and lemon zest.
    • Combine the egg custard with cooled rice.
    • Whip 3 egg whites and add them to the rice mixture. Stir in by hand carefully.
    • Transfer half of the rice mixture to the prepared baking pan. Cover with plums.
    • Spread the rest of the rice mixture over plums, make the surface smooth—bake for 30 minutes.

    White top layer:

    • While rice pudding is baking, whip the whites for the final layer.
    • In a pot, add water with sugar, bring to a boil, reduce temperature over medium and cook for 5 minutes.
    • Start whipping the whites while you slowly stream the hot sugar solution in it. Whip for at least 5 minutes into a smooth, silky mass; the whole sugar solution must be used up.
    • Take the rice pudding out of the oven and spread the whipped mass as the top layer. Bake for a further 10 minutes until golden.

    Notes

    1. Use any baking dish about 10x12 inches you have on hand.
    2. Instead of plums, use canned apricots or peaches.
    3. Drizzle some fruit juice over rýžový nákyp when served.
    4. The best rice for rice pudding is any short-grained type, for example Italian Arborio.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 639kcal | Carbohydrates: 96g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 121mg | Potassium: 330mg | Fiber: 1g | Sugar: 48g | Vitamin A: 888IU | Vitamin C: 2mg | Calcium: 206mg | Iron: 1mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.

    • Facebook
    • Pinterest
    • Email
    • 50shares

    More Czech Dessert Recipes

    • Sweet Cabbage Filling
    • Yeast Bundt Cake with Poppy Seed Filling
    • Czech Pastry
    • Puff Pastry with Cream Cheese Filling

    Reader Interactions

    Comments

    1. Emily

      August 10, 2021 at 11:10 am

      5 stars
      In my opinion, rice puddings and other desserts like those little buns with vanilla sauce (forgot how they're called in Czech, sorry) are a really underrated part of Czech cuisine. This rice pudding is easy to make, tastes delicious and tastes great even when paired with other fruit, like apricots (my favorite).

      Reply
      • Petra Kupská

        August 10, 2021 at 4:43 pm

        Hi Emily, thank you for your comment! In the Czech Republic, rice pudding is most often made with compote plums, but other fruits can also be used. Btw, those little buns with vanilla sauce are called "dukátové buchtičky" 🙂

        Reply
    2. Seda

      July 18, 2022 at 6:46 am

      Great recipe, thank you!

      Do you store this pudding/cake in the fridge or is it ok to leave it in room temperature for a few days?

      Reply
      • Petra Kupská

        July 22, 2022 at 11:17 am

        I thank you for your comment! I store the rice pudding in the fridge, where it will keep for about four days. I reheat it in a microwave.

        Reply

    Leave a star rating and review or ask a question! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating




    Primary Sidebar

    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

    More about me →

    Popular

    • French Potato Gratin (Czech Francouzske brambory)
    • Pork Liver with Gravy (Onion and Bacon Included)
    • How to Quickly Make Dough Rise Inside an Oven
    • How to Grind Spices by Hand (without Mortar and Pestle)

    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

    More about me →

    Popular

    • The Best Way to Grease and Flour A Bundt Pan for a Perfect Bake
    • Savory Potato Cake (Czech Bac)
    • Mushroom Bread Pudding (Czech Hubník)
    • Beef Tripe Soup (Czech Drstkova polevka)

    Footer

    ↑ back to top

    All Things Czech

    • Czech Recipes
    • Czech Republic
    • Conversions U.S. to metric

    Newsletter

    • Sign Up! for new recipes, stories and more Czech stuff

    Useful Links

    • Privacy Policy
    • Contact

    Copyright © 2022 CookLikeCzechs.com