Hungarian Rice Pudding Souffle – Rizsfelfújt

rica souffleA nice fluffy warming vanila delight best served warm, with some apricot jam. Fruity and low fat too!

Ingredients for 10 slices:

  • 125g rice
  • 2 pints of milk
  • pinch of salt
  • 100 g sugar
  • grated skin of 1 lemon
  • 1 teaspoon of vanilla essence
  • 10g sultanas
  • 3 eggs separated
  • 1 tablespoon of flour
  • 50g butter
  • few walnut halves roughly chopped

How to make:

A double walled or thick pan comes handy for this recipe as we are boiling milk and it may burn easily.

  • Cover the rice with the milk, add the sugar, a little salt and cook it on a gentle heat until the rice is tender. You have to watch and stir frequently if not all the time ;-).
  • Add the vanilla essence with the grated rind of one unwaxed lemon, sultanas. Mix well then cover to let it rest and cool.
  • With an electric mixer cream the egg yolks and soft butter for a few minutes
  • Beat the eggwhites till forms firm peaks
  • With a fork loosen up the cold rice pudding and carefully fold in the creamed egg and butter, followed by the spoonful of flour.
  • Finally add the beaten eggwhites and carefully fold around till all ingredients mixed evenly.
  • Lightly grease a medium cake tin with butter and pour in the souffle mixture distributing evenly, it’s now ready for the oven.
  • Bake in a 200C preheated oven for 25 minutes,
  • When ready cut into square slices, dust with icing sugar and sprinkle with grated lemon zest, serve with apricot jam and roughly chopped walnuts sprinkled on top.

Here is a close-up, taken in the dark with flash, so it’s a bit hmm..:

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