Rice Souffle

Ingredients

• Cook 54 c rice
• in 2 c boiling salted water
• i c milk
• 5^ t salt
• i T chopped parsley
• I T chopped celery
• i T butter
• the beaten yolks of 2 eggs
• the stiffly beaten whites of 2 eggs

Method

1. 1

   Cook rice in boiling salted water for 15 minutes; drain.

2. 2

   Add milk, salt, parsley, and celery, and cook in a double boiler for 10 minutes.

3. 3

   Remove from fire, add butter and yolks, then fold in beaten whites.

4. 4

   Turn into a buttered baking dish and bake in a pan of water for 20 minutes or until set.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 144. The excerpt below is the record exactly as published.

RICE SOUFFLE BREAD AND BUTTER PLUM JELLY TEA Sauted Brains Wash a calf's brain well, removing all connecting tissue and all clotted blood. If necessary, soak 3^ h or more in cold water. Cut into slices j4 inch thick, dip in crumbs, then in egg, then crumbs, and saute in 2 T butter until tender throughout and golden brown in color. Brains being soft, and lacking any tough tissue, cook very easily and quickly. Rice SoufHe Cook 54 c rice in 2 c boiling salted water for 15 m; drain. Add i c milk, 5^ t salt, i T chopped parsley, and I T chopped celery, and cook 10 m in a double boiler. Remove from the fire, add i T butter, and the beaten yolks of 2 eggs, then carefully cut and fold in the stiffly beaten whites of 2 eggs

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