Recipe: Rice Pudding Loaf, Rice and Raisin Cake (2 recipes) (repost)

Maryjane

These recipes were posted on the RecipeLink by Mary Ann (Canada) 6-28-1998. They sound similar to what you described. I hope so. Kel.

Mary Ann said --- I would like to share this rice-pudding like loaf with you. It is one of the best memories I have of my Grandmother (I never knew it was called Koch until a short while ago, while picking my Dad's brain about it, and he finally remembered what it was really called!!!) My Grandma only made it at Easter, and would always make an extra loaf to send home with us. So it was a very special food and it took me 22 years to find it. I hope anyone who tries it will like it as much as I did when I was a little girl. Good luck with it.....

This Koch recipe was sent to me from Australia, so the measurements, etc. are in metric - our measurements in Canada are officially metric, too, but I still prefer to use the Cups, tsps, etc... Old habits die hard :)

Koch (Ryzovy nakyp, Reisauflauf, Rice pudding)

Ingredients:
200 g rice
1 litre milk
a "pinch" of salt
120 g butter
80 g caster sugar
grated lemon rind
4 egg yolks
sultanas (raisins)
whites from 4 eggs

Method:
- Wash rice and place in a saucepan in which milk has slowly boiled
- Cook until rice has absorbed all milk
- Let cool
- Cream butter, sugar yolks until creamy
- Add lemon rind and salt to taste
- Beat egg whites
- Mix cooked rice into creamed butter, add sultanas and fold in egg whites
- Put the mixture into a casserole dish greased with butter and sprinkled
with breadcrumbs (if desired).
- Bake for approx. 40 minutes in slow oven (160-180 C)

Comments: You can use vanilla essence (I am assuming this is vanilla extract??) instead of lemon rind, if preferred. Also some people put a layer of sliced apples or some other fruit in the middle of the mixture before baking.


** My Dad said my Grandma used to line her loaf pan with Wax paper so it came out nicer ... didn't burn or stick then. Also, I would add lots of cinnamon to this instead of lemon. My Grandma used a little cinnamon and no lemon rind, but when I use cinnamon, I always put in at least 4 times more than the recipes call for -- but then, we like cinnamon.

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Another person gave me this recipe for "Hungarian Raisin Rice Cake" which looks much the same:

HUNGARIAN RAISIN RICE CAKE

Ingredients:

1 c. rice
1 qt. milk
3/4 c. butter
5 egg yolks
Rind of 1 lemon, grated
1 c. sugar
5 egg whites
1/2 c. light raisins

Preparation:

Wash rice and put in a 4 quart pan. Add just enough water to cover. Bring to a boil and drain. Add milk and cook rice until done, stirring often to keep from sticking. Cream butter and sugar well. Beat egg yolks until thick and lemon colored. Add these to the warm rice with the lemon rind and raisins, blending well. Fold in stiffly beaten egg whites. Put into a well buttered loaf pan, which has been dusted with farina. Bake at 350 degrees for about 50 minutes or until set. Cool. Loosen with knife and invert over a flat plate. Sprinkle with powdered sugar (if desired).

*My Grandma never sprinkled her's with powdered sugar. Also, it is really good cold. We never did eat it warm. And as noted in the Koch recipe above, my Grandma never used lemon rind, but she did use cinnamon. See above for my comments re: cinnamon and lining the pan...