Rice Souffle
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g rice
- g sugar
- dl milk
- count eggs
- piece butter
- tbsp rum
- vanilla
Instructions
- Boil the rice thoroughly in the milk; at half cooking add butter and sugar (with vanilla sugar).
- When cooked and cold, stir in the yolks, rum and whipped whites.
- Bake as for No. 705. Serves four.