Home · Recipes · Historical Cookbook · Casseroles

Rice Soufflé

8 servings

Ingredients

• 250 g rice
• 125 g butter
• 8 pcs eggs
• 125 g sugar
• lemon zest and cinnamon (a little)
• 5 pcs rusks
• 125 g raisins, washed and pitted

Instructions

1. Cook the rice in water for a few minutes, drain, and cook with boiling milk until tender and stiff, without stirring it.
2. Cream the butter until soft, then stir in egg yolks, sugar, spices, the cooled rice, crushed rusks, and raisins.
3. Fold in the egg white foam and bake the soufflé for 1 hour.

Modernized from a treasured 19th-century German cookbook.