Rice souffle with raspberry sauce

16 Servings

Ingredients

Quantity Ingredient
1 quart Whole milk
1 cup Uncooked, medium-grain rice
2 tablespoons Butter
1 teaspoon Salt
½ teaspoon Grated lemon peel
8 Eggs yolks
1 cup Confectioners' sugar
8 Egg whites
½ cup Granulated sugar, dived use
Raspberry sauce
Receipe follows
1 Tablespoon cornstarch Combine raspberries, sugar, 1/2 cup

Directions

Combine milk, rice butter, salt and lemon peel in a 2 quart saucepan.

Cook over medium heat 30 to 40 minutes until rice absorbs all of the milk. Remove from heat; cool. Beat egg yolk and confectioners' sugar in a medium bowl until light-colored and fluffy. Stir into cooled rice. Whip egg whites in a large bowl until soft peaks form. Add granulated sugar ¼ cup at a time, beating until glossy and stiff peaks form. Fold egg white into rice mixture. Pour into a 13 by 9 by 2 inch pan that has been greased and dusted with powerdered sugar.

Bake in a 350-degree oven 45 to 50 minutes or until set and golden brown. Cut into 18 squares. Serve warm with Raspberry sauce.

RASPBERRY SAUCE 2 cups raspberries 1⅓ cups sugar

¾ cup cold water, divided use Juice of 1 lemon of the water and the lemon juice in a small saucepan. Cook over low heat 10 to 15 minutes, stirring occasionally until raspberries fall apart. Remove from heat; strain to remove seeds. Combine remaining ¼ cup water with cornstarch in small bowl. Return sauce to heat, add cornstarch mixture. Heat stirring, 2 to 3 minutes more or until thickened. Serve sauce, drizzled over individual serving of rice souffle. Makes 16 servings.

Related recipes