Rice souffle
Instructions
Cook the rice in milk for 40 minutes on low heat.
Separate the egg yolks from the whites.
Add salt a little rice and incorporate sugar, grated lemon zest and egg yolks.
Wait until the mixture is cold, then add the egg whites firm.
Put everything in a buttered mould and bake at 200 degrees for 20 minutes.
Ingredients and dosing for 4 persons
- 200 g of rice originating
- 20 cl of milk
- 180 g of cane
- 4 eggs
- Lemon zest
- Butter
- Salt