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Rice Souffle with Raspberry Sauce
1 qt Whole milk
1 c Uncooked, medium-grain rice
2 tb Butter
1 ts Salt
1/2 ts Grated lemon peel
8 Eggs yolks
1 c Confectioners' sugar
8 Egg whites
1/2 c Granulated sugar, dived use
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 1/4 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 18 squares. Serve warm with Raspberry sauce.
RASPBERRY SAUCE 2 cups raspberries
1 1/3 cups sugar
3/4 cup cold water, divided use Juice of 1 lemon
1 Tablespoon cornstarch Combine raspberries, sugar, 1/2 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
1/4 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. Makes 16 servings.