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Czech Rýžový Nákyp – Baked Rice Pudding
5 from 3 votes

Czech Rýžový Nákyp – Baked Rice Pudding

This is a recipe for Czech Rýžový nákyp, based on the traditions of the cuisine of the Austro-Hungarian Empire. It is very tender, sweet and you can't have enough of it!

Prep Time
20 mins
Cook Time
40 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 639 kcal
Course: Dessert
Cuisine: Czech

Ingredients

For rice pudding:
  • 1 ⅓ cups white rice uncooked
  • 3 cups milk
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 tick butter unsalted
  • 5 egg yolk
  • 3 egg white
  • 1 Tablespoon lemon freshly ground, zest
  • 12 ounces plums canned
For white top layer:
  • ¾ cup granulated sugar
  • ¾ cup water
  • 2 egg white
Misc.
  • ½ Tablespoon butter to grease and dust a baking pan
  • ½ Tablespoon breadcrumbs

Instructions

Make ahead:
    Cup of Yum
  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.

Notes

  • 10x12 inches you have on hand.
  • 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 Information

Calories 639kcal (32%) Carbohydrates 96g (32%) Protein 12g (24%) Fat 24g (37%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 216mg (72%) Sodium 121mg (5%) Potassium 330mg (7%) Fiber 1g (4%) Sugar 48g (96%) Vitamin A 888IU (18%) Vitamin C 2mg (2%) Calcium 206mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 639

% Daily Value*

Calories 639kcal 32%
Carbohydrates 96g 32%
Protein 12g 24%
Fat 24g 37%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 216mg 72%
Sodium 121mg 5%
Potassium 330mg 7%
Fiber 1g 4%
Sugar 48g 96%
Vitamin A 888IU 18%
Vitamin C 2mg 2%
Calcium 206mg 21%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.