CookEat Recipe
Rice Soufflé
Very soft milk-cooked rice lightened with whipped egg whites, scented with vanilla and rum, and baked until puffed.
Method
Steps
Step 1
Gather the ingredients: 100 g short-grain rice; 75 g caster sugar; 5 g vanilla sugar, making 80 g sugar in total; 600 ml pasteurised whole milk; 3 eggs, separated; 20 g butter; 15 ml rum, 1 tablespoon; 10 g icing sugar for finishing.
Step 2
Put the rice and milk in a heavy saucepan and bring to a gentle simmer. Cook slowly for about 35–45 minutes, stirring frequently and scraping the bottom so the milk does not catch, until the rice is extremely tender and the mixture thick. Halfway through cooking, add the butter, caster sugar and vanilla sugar. If the mixture thickens too quickly, lower the heat and cover loosely so the rice can finish softening.
Step 3
Remove from the heat and cool promptly until lukewarm. Mix in the three yolks and the rum. Heat the oven to 180°C and prepare a shallow metal ovenproof serving dish of about 1.2 litres.
Step 4
Whisk the three whites to firm peaks and fold them gently into the cooled rice mixture. Pour into the dish, leaving room for expansion, and bake immediately for about 25–35 minutes, adjusting to depth, until puffed, lightly golden and at least 74°C in the centre.
Step 5
Dust with the icing sugar and serve immediately from the dish. If any remains, cool promptly and refrigerate at 4°C or colder within 2 hours; serve cold within 2 days. The soufflé naturally settles after baking.
Cooked it? Rate it.
Cooked 0 times