Baked Rice Pudding – Czech Rýžový nákyp

You may know rice pudding as a cool, cinnamon-dusted spoonful from a cup. The Czech rýžový nákyp is a different creature: baked warm in the oven, tucked with soft plums, and hearty enough to carry a whole meal. If that sounds like your kind of comfort, you are in the right kitchen.

What is rýžový nákyp? It is a baked rice pudding that we Czechs serve as a sweet main dish rather than a dessert. White rice is cooked in sweetened milk, folded with an egg-yolk custard, layered with canned plums, and baked until set. Nothing about it needs special skills, and even separating the eggs, the one step that worries some cooks, is easier than it looks. I like it best served warm, when the tart plums contrast with the sweet, creamy rice. It also reheats beautifully, making it a perfect make-ahead lunch or light supper.

Jump to

• ➜ Why this recipe works
• ➜ The sweet lunches I grew up on
• Czech pronunciation
• ➜ Ingredients you will need
• ➜ How to make rýžový nákyp
• ➜ Variations to try
• ➜ How to serve Czech rice pudding
• ➜ How to store rýžový nákyp
• ➜ Frequently asked questions
• 📖 Recipe
• 💬 Comments

➜ Why this recipe works

• Five eggs, three jobs. All five yolks enrich the custard, three whites are folded into the rice to keep it airy, and two are saved for the optional meringue top. This split is what makes the pudding creamy yet light instead of dense.
• The rice cools before it meets the yolks. Warm rice would scramble them the moment they touch. A short rest is the one make-or-break moment of the whole recipe.
• Tart plums against sweet rice. The canned plums turn soft and jammy in the oven, and their tartness is what keeps a sweet main dish from being too much.

"Loved it and still do. My mom used apples mixed into the rice. I do it that way too."

Andulka

➜ The sweet lunches I grew up on

When I was a girl, Czech school cafeterias served sweet lunches every so often, although that is much less common today. Rýžový nákyp with plum compote was my favorite. Some children skipped lunch on those days, but I was always one of the first to ask for seconds.

The rotation had other stars too: Czech apple bread pudding (žemlovka), semolina porridge (krupicová kaše), and the little buns with vanilla custard (dukátové buchtičky). If sweet lunches are new to you, any of them makes a lovely next step after this pudding.

➜ Ingredients you will need

✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.

• White rice, uncooked. A short-grain type such as Arborio gives the creamiest pudding that still holds its shape, but do not stress if you only have regular white rice, it works too.
• Milk, for simmering the rice until soft. Whole milk gives the richest, creamiest result.
• Granulated sugar, which sweetens both the rice and, if you make it, the top layer.
• Salt, just a pinch, to balance and lift the sweetness.
• Unsalted butter, softened to room temperature so it creams smoothly with the sugar.
• Eggs, and this is the one part worth reading twice. You separate the eggs and use them in three places: the yolks enrich the custard, most of the whites are folded into the rice to lighten it, and a couple are held back for the optional meringue top. The recipe card gives the exact split.
• Lemon zest, freshly grated, for a bright note against the sweet rice. Grate only the yellow skin, not the bitter white pith underneath.
• Canned plums, drained well and layered through the middle, where they turn soft and jammy as the pudding bakes. They are everyday in Czech shops but can be hard to find abroad. You can make your own plum compote (klevela) from fresh plums, look for jarred plums at a European deli, or see the Variations below for other fruit that works.
• Butter and breadcrumbs for the pan. A little softened butter and a dusting of fine dried breadcrumbs (in the Czech Republic, strouhanka) keep the pudding from sticking and give the edges a lovely crust. Instead of breadcrumbs, you can line the baking dish with parchment paper.

Meringue top (optional)

For the optional meringue top, you need only the two reserved egg whites and a little sugar, whipped into what Czechs call sníh (snow). It gives the pudding a glossy, golden crown, but it is entirely optional. Skip it and the pudding is still wonderful, just a little plainer on top.

➜ How to make rýžový nákyp

Before you start: separate the eggs into two bowls, the yolks in one and the whites in the other. Cold eggs separate most cleanly, so do this straight from the refrigerator, then leave both bowls on the counter to come to room temperature. Take the butter out of the refrigerator at the same time, an hour or two ahead, so it softens. Drain the plums, and rinse the rice under warm running water.

STEP 1: Cook the rice. In a heavy, thick-bottomed pot, bring the milk to a boil with half the sugar and a pinch of salt. Watch it closely so the milk does not scorch. Turn the heat to its lowest setting, stir in the rice, cover, and cook until soft. The time depends on your rice, so follow the package. Let the cooked rice cool until it is no longer hot.

STEP 2: Heat the oven and prepare the pan. Preheat the oven to 350°F (175°C). Grease the baking pan with butter and dust it with breadcrumbs, or line it with parchment paper.

STEP 3: Make the custard and fold in the rice. Cream the softened butter with the rest of the sugar until pale and fluffy. Stir in the egg yolks and lemon zest. Fold this custard into the cooled rice. Whip the egg whites until frothy and softly peaked, then fold them in gently by hand.

STEP 4: Layer and bake. Spread half the rice mixture into the pan. Cover with a layer of plums. Spread the rest of the rice over the plums and smooth the top. Bake for 40 minutes.

STEP 5 (optional): Add the snowy top. While the pudding bakes, whip the reserved egg whites to stiff peaks, then beat in the sugar a little at a time until the mixture is glossy and firm. About 10 minutes before the end, take the pudding out, spread the snow over the top, and return it to finish, until golden. Do not worry if the whites take a couple of minutes to stiffen.

➜ Variations to try

• Swap the fruit. Canned apricots or peaches work beautifully in place of plums, and canned strawberries too where you can find them. Drain whichever you use.
• Stir fruit into the rice. Some cooks mix fruit like apples or raisins right into the rice instead of layering fruit in the middle.
• Use up leftover rice. This pudding is a fine way to use cooked rice you already have. Skip cooking fresh and start with cooled, ready-cooked rice. It is not the fanciest method, but it tastes just as good.

➜ How to serve Czech rice pudding

Serve rýžový nákyp warm, spooned into bowls or cut into squares, with a dusting of powdered sugar over the top. A little of the plum juice from the can, or any fruit syrup, is lovely drizzled over each portion.

One honest note: a warm pudding is soft and tends to fall apart as you lift out the first piece. Once it cools a little, it holds its shape better. Either way it tastes wonderful, so do not fuss over neat slices.

Dobrou chuť!

➜ How to store rýžový nákyp

Fridge: Keep leftover rice pudding in an airtight container in the refrigerator, where it holds for about four days.

Reheat: Warm individual portions in the microwave, or in the oven for a slower but more even reheating. If the pudding has dried a little, stir in a small splash of milk to bring back its creamy texture.

Freezer: This pudding is best fresh. The egg custard and meringue turn watery and grainy after thawing, so I do not recommend freezing it.

➜ Frequently asked questions

📖 Recipe