Rice Soufflee

Ingredients

• six tablespoonfuls of rice
• a quart of milk
• a pinch of salt
• four tablespoonfuls of powdered sugar
• two ounces of butter
• the yolks of six eggs
• the whites of six eggs

Method

1. 1

   Wash and boil the rice in water for five minutes, then drain.

2. 2

   Combine with milk, salt, sugar, butter, and flavoring in a saucepan.

3. 3

   Simmer until tender and absorbed.

4. 4

   Cool slightly, add yolks, then fold in beaten egg whites.

5. 5

   Bake in a preheated oven until set.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1565. The excerpt below is the record exactly as published.

Rice Soufflee (another way). — Wash six table-spoonfuls of rice, and throw it into quickly- boiling water for five minutes. Drain it, and put it into a clean saucepan with a quart of milk, a pinch of salt, four table-spoonfuls of powdered sugar, two ounces of butter, and any flavouring that may be liked, such as orange, lemon, vanilla, coffee, chocolate, orange-flower water, rose-water, or any liqueur. If the rice is not sweet enough to suit the palate, a little more may be added, but it should be remem- bered that the less sugar used the lighter \vi\\ be the soufflee. Let the rice boil, put the lid on the .saucepan, and simmer vcrj^ slowly until it is tender and has absorbed the milk. Let it cool a little, then add, one at a time, the well- whisked yolks of six eggs. Warm and butter a soufflee-dish or tin which the preparation will half fill, or, failing these, use a deep pie-dish or thin earthenware basin. Wliisk the whites of the eggs to a firm froth. Mix them lightly with the rice, and bake the soufflee at once after they are added. In order to ascertain whether the soufflee is sufficiently baked, run a straw into the centre of it. If it is set through- out, it is done enough. It should be baked in a quick oven. Sift sugar over the top, tie a hot napkin round the tin, and serve immediately. The success of a soufflee de- pends on the ingredients being well beaten, frothed, and mixed on their being put into the dish ; on their being baked immediately after- wards; on the sufficient temperature of the oven; and on the rapid transfer of the soufilee from the oven to the dining-room. Time to bake, eight to ten minutes. Probable cost, Is. lOd. Sufficient for six ur seven persons. Rice Soufflee made with Ground Rice. — Mix three table-spoonfuls of ground rice to a smooth paste, add gradually as much more as will make the quantity up to one pint, and a pinch of butter about the size of a walnut. Stir the mixture over the fire for about a quarter of an hour, or until it thickens, then pour it out, and when it is a little cool add some sugar and any fiavouring that may be liked. The less sugar used the lighter will be the soufflee. Add, one by one, the well-beaten yolks of six eggs

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