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
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.
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.