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Koch - Rice Pudding

Every Easter, when my Grandma was still living in her own home (she has since died, without leaving any of her recipes for us), she always made a rice-pudding like loaf called Koch.

After much searching, and help from various cyber friends, I have found, and will share the recipes for Koch I received.

Here is the recipe for Koch (along with a few notations):

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 *** 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 -- we like cinnamon. (When I make rice pudding, the rice pudding is always brown, from the cinnamon, and the cinnamon can is on the table for me to add more to mine!)

This Koch recipe was shared with me by a Slovak gentleman in Australia, so everything is in metric:

Koch (Ryzovy nakyp, Reisauflauf, Rice pudding)



- 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 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.

Another person sent me "Hungarian Raisin Rice Cake" which looks much the same:



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


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 very good cold. We never ate it warm

email: Mary Ann Dudragne -

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