Czech Rýžový Nákyp – Baked Rice Pudding

Make ahead:

1. Take 5 eggs and butter out of the refrigerator at least 2 hours before to bring them to room temperature.
2. Drain 12 ounces canned plums.
3. Put 1 ⅓ cups uncooked white rice in a strainer and rinse it under running water. Use your hands to mix and move the rice around.

Rice pudding:

1. In a saucepan, bring to a boil 3 cups milk with half of the sugar and ¼ teaspoon salt. Be aware of burning the milk.
2. Reduce the temperature to a minimum, add the rice to the milk, cover with a lid and cook until tender. The cooking time depends on the type of rice you are using. Read the manufacturer's instructions.
3. Let the cooked rice cool down.
4. Meantime, pre-heat the oven to 350 °F. Grease the baking pan with ½ Tablespoon butter and dust it with ½ Tablespoon breadcrumbs.
5. Cream 1 stick unsalted butter with the remaining sugar in a large bowl. NOTE: The butter must be softened at room temperature. Add and stir in 5 egg yolks and 1 Tablespoon lemon zest.
6. Combine the egg custard with cooled rice.
7. Whip 3 egg whites and add them to the rice mixture. Stir in by hand carefully.
8. Transfer half of the rice mixture to the prepared baking pan. Cover with plums.
9. Spread the rest of the rice mixture over the plums; make the surface smooth. Bake for 30 minutes.

White top layer:

1. While the rice pudding is baking, prepare the final layer.
2. In a clean saucepan, add ¾ cup water and ½ cup granulated sugar. Bring to a boil, reduce the temperature to medium and cook for 5 minutes.
3. Begin to beat the 2 egg whites while slowly pouring the hot sugar solution into the egg whites. Whip for at least 5 minutes until smooth and silky. Be sure to use all of the solution.
4. 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.