Rice Soufflé

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (6)

¹⁄₂ cup rice ↝ Rice, cooked, NFS [Rice]
1 pint milk ↝ Milk, NFS [Milk, reduced fat]
6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
6 table-spoons powdered sugar ↝ Sugars, powdered [Sweets]
1 table-spoon butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
¹⁄₂ tea-spoon vanilla ↝ Vanilla extract [Spices and Herbs]

Instructions (9)

Cook the rice for twenty minutes in a large sauce-pan of salted boiling water.
Drain it and cook it in the milk in a double-boiler for ten minutes.
Beat the yolks until light and creamy.
Add the sugar and softened butter.
Stir the eggs, etc. into the rice and cook for five minutes, but do not allow it to boil.
Let it get cold.
Beat well together, add the vanilla, and lightly stir in the whites beaten to a stiff froth.
Bake in a buttered mould for half-an-hour.
Serve with a sauce.

Original Text

*Rice Soufflé

¹⁄₂ cup rice 1 pint milk 6 eggs 6 table-spoons powdered sugar 1 table-spoon butter ¹⁄₂ tea-spoon vanilla

Cook the rice for twenty minutes in a large sauce-pan of salted boiling water. Drain it and cook it in the milk in a double-boiler for ten minutes. Beat the yolks until light and creamy. Add the sugar and softened butter. Stir the eggs, etc. into the rice and cook for five minutes, but do not allow it to boil. Let it get cold. Beat well together, add the vanilla, and lightly stir in the whites beaten to a stiff froth. Bake in a buttered mould for half-an-hour. Serve with a sauce.

Notes

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