Ground Rice Soufflé (Soufflé au Riz)

Ingredients

• 1 pt. milk
• 1½ oz. ground rice
• A pinch of salt
• 1 table-sp. sugar
• ½ oz. butter
• 3 eggs
• Vanilla

Method

1. 1

   Mix ground rice with a little milk and heat the rest in a saucepan.

2. 2

   When hot, add ground rice and stir until boiling.

3. 3

   Add sugar and butter, cooking for about 10 minutes.

4. 4

   Remove from heat, stir in yolks, flavor with vanilla, and fold in beaten egg whites.

5. 5

   Pour into a greased dish and bake until risen and browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 688. The excerpt below is the record exactly as published.

oz. butter. h oz. cornflour. | gill milk. i gill ginger syrup. 1 oz. sugar. 2 yolks of eggs. 3 whites of eggs. 2 oz. preserved ginger. Melt the butter in an enamelled saucepan, add the milk and cornflour, and stir over the fire until thick and smooth. Remove the saucepan from the fire, and add the sugar, ginger syrup, and ginger cut in tiny pieces. Mix well, and add the yolks one at a time, beating well between each. Baked Ginger Souffles 1912. Coffee Souffle with Caramel (Souffld au Cafe) 1 oz. butter. 1 oz. flour. J gill strong black coffee. J gill cream. 1 oz. sugar. 3 yolks and 4 whites of eggs- I A pinch of salt. Caramel. 3 oz. loaf sugar. | gill water. A squeeze of lemon juice. Put the ingredients for the caramel into a small strong saucepan or sugar boiler, and cook them until of a golden brown colour. Pour this into an ungreased souffle tin, take hold of the tin with a cloth, and run the caramel round the sides, coating them well. Cool for a few minutes, and tie a band of greased paper round the outside of the tin. To Make the Mixture. — Proceed according to directions given for a Steamed Souffle on p. 425, and steam very carefully in the prepared mould. When ready, turn out on a hot dish and serve immediately. The caramel will run round the souffle and serve as a sauce. Note. — If preferred, the caramel may be omitted and the souffle served with a coffee sauce. Time to steam, 30 to 40 minutes. Sufficient for 3 or 4 persons. Probable cost, lOd. Lastly, stir in the whites of the eggs beaten to a stiff froth, mixing them in as lightly as possible. Grease some small china or paper souffle dishes, three-quarter fill them with the mixture, and bake in a good oven until they are a nice brown colour and well risen. Sprinkle with sugar, and serve immediately. Time to bake, about 15 minutes. Sufficient for 3 or 4 persons. Probable cost, 7 d. 1915. Ground Rice Souffle (Souffld au Riz) 1 pt. milk. 1£ oz. ground rice. A pinch of salt. 1 table-sp. sugar. \\ oz. butter. 3 eggs. Vanilla

Cook this with the app: pantry check, scaling, and the assistant.