Rice Souffle With Raspberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Desserts | 16 | Servings | |
INGREDIENTS
| 1 | qt | Whole milk |
| 1 | c | Uncooked, medium-grain rice |
| 2 | T | Butter |
| 1 | t | Salt |
| 1/2 | t | Grated lemon peel |
| 8 | Eggs yolks | |
| 1 | c | Confectioners' sugar |
| 8 | Egg whites | |
| 1/2 | c | Granulated sugar, dived use |
| Raspberry sauce | ||
| Receipe follows |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 48
Total Fat: 5.4g
Cholesterol: 101mg
Sodium: 241.8mg
Potassium: 125.7mg
Carbohydrates: 9.8g
Fiber: <1g
Sugar: 3.4g
Protein: 6.2g