Rizskók or rizskoch is usually a sweet rice soufflé baked in a large baking tray in the oven, then cut up into squares and served with a drizzle of raspberry cordial or jam. It's the typical school dinner pudding and afternoon treat from my childhood and it was always delicious as it was. I wanted to improve the recipe by using nice arborio rice with one or two things I love with rice and milky puddings. An addition of ground cardamom and topping the cakes with cinnamon roasted red plum compote is just so much more wintry and warming. Using little cake moulds, cups, muffin or tart cases make them look a lot more appealing, but it would be just fine in a tray or cake tin too.
120g arborio risotto rice
half tsp ground cardamom
half tsp lemon zest
few drops of vanilla extract
50g caster sugar
2 eggs, yolks and whites separated
Melt the butter in a pan, add the rice and stir it around gently so it's all coated. Add the cardamom, lemon zest, vanilla extract, sugar and gradually start adding the milk as if you were making a risotto. Try not to stir the rice too much, just move it around slightly, adding more milk as the rice soaks it up while cooking. It should be cooked but not mushy, a creamy texture with a scent of cardamom. Let it cool down. Preheat the oven to 180C. Beat the egg yolks and mix it with the rice when it is cool or just lukewarm. Beat the egg whites until stiff then gently fold it into the rice, making sure it stays airy and light. Fill your greased cake moulds with the rice mix or spread into a lined baking tray and bake for 20-30 minutes until cooked through and lightly coloured. Stick a wooden skewer into the centre, it should come out clean.
For the topping I cut 8 red plums into quarters, sprinkled with cinnamon and 50g sugar, mix and roast in the oven at 180C for 20-40 minutes depending on the ripeness of the fruit. It should be soft and the juices syrupy when ready. Drizzle this over the cakes and dust with icing sugar.