Rice Souffle with Raspberry Sauce
Submitted by jamesrd55
Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.
YIELD
18 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis souffle starts with rice simmered in whole milk until every drop is absorbed, creating a creamy, pudding-like base. Beaten egg yolks and powdered sugar stir into the cooled rice, then stiffly whipped egg whites get folded in for that signature souffle lift.
The fold is everything. Work gently so you don’t deflate the egg whites. Those air bubbles are what push the souffle up in the oven and give each square its light, pillowy texture. A hint of lemon zest in the rice keeps the sweetness from going flat.
The raspberry sauce served alongside is tart, bright, and seedless. Berries cook down with sugar and lemon juice, get strained smooth, then thickened with a cornstarch slurry. Drizzle it over warm squares for a contrast that makes every bite sing.
Kitchen Tips
- Cool the rice completely before folding in the egg whites. Hot rice deflates the whipped whites on contact.
- Beat egg whites to stiff, glossy peaks. Soft peaks won’t hold up during folding and baking.
- Grease and dust the pan with powdered sugar, not flour. It helps the souffle climb and adds a subtle sweetness to the crust.
- Serve warm. Like all souffles, this starts deflating as it cools.
Variations
- Swap raspberry sauce for a strawberry or blueberry version using the same method.
- Add a splash of vanilla extract or orange liqueur to the rice base for extra fragrance.
- Fold in a tablespoon of lemon curd before baking for a more intense citrus flavor.
Ingredients
Directions
Combine milk, rice butter, salt and lemon peel in a 2 quart saucepan.
Cook over medium heat 30 to 40 minutes until rice absorbs all of the milk.
Remove from heat; cool.
Beat egg yolk and confectioners’ sugar in a medium bowl until light-colored and fluffy.
Stir into cooled rice.
Whip egg whites in a large bowl until soft peaks form.
Add granulated sugar ¼ cup at a time, beating until glossy and stiff peaks form.
Fold egg white into rice mixture.
Pour into a 13 by 9 by 2 inch pan that has been greased and dusted with powerdered sugar.
Bake in a 350-degree oven 45 to 50 minutes or until set and golden brown.
Cut into squares.
Serve warm with Raspberry sauce.
RASPBERRY SAUCE Combine raspberries, sugar, ½ cup of the water and the lemon juice in a small saucepan.
Cook over low heat 10 to 15 minutes, stirring occasionally until raspberries fall apart.
Remove from heat; strain to remove seeds.
Combine remaining ¼ cup water with cornstarch in small bowl.
Return sauce to heat, add cornstarch mixture.
Heat stirring, 2 to 3 minutes more or until thickened.
Serve sauce, drizzled over individual serving of rice souffle.
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