Rice Soufflé
Ingredients
- ½ cup rice
- 1 pint milk
- 6 eggs
- 6 tbsp powdered sugar
- 1 tbsp butter
- ½ tsp vanilla
Instructions
- 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.
