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Rice soufflé
1 serving
Rinsed rice, butter, vanillin, cook salt with milk, cool and add 150 g of sugar to this mass, as well as egg yolks (one each). From 50 g of sugar, egg whites, beat strong foam and add lemon juice and grated lemon zest to it. Mix both masses carefully, adding raisins. Grease a baking tray or cake tin with oil and fill with mass. Bake soufflé at medium temperature. To the rice souffle, serve raspberry mousse or compote. You can also make semolina soufflé.
Rinsed rice, butter, vanillin, cook salt with milk, cool and add 150 g of sugar to this mass, as well as egg yolks (one each). From 50 g of sugar, egg whites, beat strong foam and add lemon juice and grated lemon zest to it. Mix both masses carefully, adding raisins. Grease a baking tray or cake tin with oil and fill with mass. Bake soufflé at medium temperature. To the rice souffle, serve raspberry mousse or compote. You can also make semolina soufflé.
butter - 80 g, salt to taste, vanilla to taste, lemon - 0.5 pcs., Rice - 400 g, sugar - 200 g, milk - 1 l, eggs - 7 pcs., raisins - 50 g
