Rice Souffle Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Rice,
2 quart: Water, boiling
1 tbsp: Salt,
4 each: Egg,
3/4 cup: Sugar,
1/2 cup: Raisins,
1/2 tsp: Cinnamon,
1 quart: Milk,
Directions:
Add the salt to the boiling water and after washing rice in several
waters, stir slowly into the boiling water. Cook without stirring for
20 or 25 minutes or until rice is tender. Drain off water. Beat the
yolks of eggs and add the sugar and mix with the milk. Stir into the
cooked rice and mix well. Add the cinnamon and raisins. Beat the
whites of eggs stiff and fold into the rice mixture. Pour into a
buttered baking dish and bake at 325-F for 1 hour. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.
Source from luhu.jp
waters, stir slowly into the boiling water. Cook without stirring for
20 or 25 minutes or until rice is tender. Drain off water. Beat the
yolks of eggs and add the sugar and mix with the milk. Stir into the
cooked rice and mix well. Add the cinnamon and raisins. Beat the
whites of eggs stiff and fold into the rice mixture. Pour into a
buttered baking dish and bake at 325-F for 1 hour. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.
Source from luhu.jp