Czech Rýžový Nákyp – Baked Rice Pudding

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!

Course Dessert

Cuisine Czech

Keyword rice porridge, rice pudding, rýžový nákyp

Prep Time 20

Cook Time 40

Cooling Time: 30

Total Time 1 30

Servings

Calories 639kcal

Author Petra Kupská

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

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

Nutrition