Rice Soufflé with Pudding

When we combine two favorite home desserts in one dish, the result cant be bad. With this dessert, youll "kill two birds with one stone": youll delight both rice dessert and pudding lovers. The soufflé is best when its still slightly warm, drizzled with homemade fruit syrup, and served with a cup of your favorite warm drink, of course.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 l Milk, whole milk

  • 2 pinch Salt, table

  • 250 g Rice, white, short grain

  • 3 pieces Egg, fresh

  • 4 spoon Sugar, white

  • 1.5 spoons Butter, unsalted

  • pieces Powdered sugar

  • pieces Dressing, strawberry

Pudding

  • 1 bag Pudding, vanilla

  • 2 spoons Sugar, white

  • 0.5 l Milk, whole milk

Steps

  1. Pour milk into a large pot with a thick bottom and add salt. Bring it to a boil over moderate heat, then lower the temperature slightly and cook the rice in the boiling milk. Cook it on low heat for about 15 minutes so the grains slowly swell, resulting in a thick but still juicy mixture. Stir the rice occasionally while cooking to absorb all the liquid and soften.

  2. While the rice is cooking, prepare the vanilla pudding. In a small bowl, mix the pudding powder, sugar, and a few tablespoons of milk until smooth. Pour the remaining milk into a pot and bring it to a boil. Remove the pot from the heat and stir in the pudding mixture. Return the pot to the stove and cook while stirring continuously until the pudding thickens.

  3. Transfer the cooked rice to a bowl and mix it with the hot pudding. Let the mixture cool.

  4. Preheat the oven to 180°C (350°F). Grease a deep soufflé dish well with butter. Separate the egg yolks and whites into two bowls. Add sugar to the yolks and whisk until frothy. Beat the egg whites into stiff peaks. First, fold the beaten yolks into the cooled rice and pudding mixture, then gently and slowly fold in the egg whites in two or three batches.

  5. Transfer the mixture to the greased dish and spread it evenly with a spatula, smoothing the top. Bake the soufflé in the preheated oven for 30 to 40 minutes. It's done when a golden-brown crust forms on top.

  6. Remove the baked soufflé from the oven and let it cool slightly. Then, cut it into pieces of your desired size, serve on plates, dust with powdered sugar, drizzle with your favorite fruit syrup, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 133.22 kcal
  • Fat: 3.79 g
    • Saturated Fat: 1.5 g
  • Carbohydrates: 18.7 g
    • Sugars: 10.19 g
  • Protein: 3.97 g
  • Fiber: 0 g

Advice

You can add a cinnamon stick, vanilla pod, and lemon zest to the milk for extra flavor. Cook the rice on low heat so the grains slowly swell. You can also enhance the rice soufflé with raisins soaked in rum or orange juice.