Rice Souffle With Raspberry Sauce

This elegant Rice Souffle with Raspberry Sauce is a delightful twist on traditional souffl recipes, using cooked rice for a unique texture and heartier flavor. The dish combines tender, milk-steeped medium-grain rice with a fluffy egg white meringue, creating a dessert that is both comforting and sophisticated. The accompanying raspberry sauce adds a bright, tart contrast to the sweet, custard-like rice base. Perfect for dinner parties or special weekend treats, this vegetarian-friendly bake impresses guests with its golden crust and airy interior. Its a wonderful way to elevate simple pantry staples into a memorable culinary experience.

Cooking Method: Baking

Cuisine: French

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 16

Calories: 138.8

Dietary: Gluten-free, Vegetarian

Description

This elegant Rice Souffle with Raspberry Sauce is a delightful twist on traditional souffl recipes, using cooked rice for a unique texture and heartier flavor. The dish combines tender, milk-steeped medium-grain rice with a fluffy egg white meringue, creating a dessert that is both comforting and sophisticated. The accompanying raspberry sauce adds a bright, tart contrast to the sweet, custard-like rice base. Perfect for dinner parties or special weekend treats, this vegetarian-friendly bake impresses guests with its golden crust and airy interior. Its a wonderful way to elevate simple pantry staples into a memorable culinary experience.

Ingredients

1 quart Whole milk
1 cup Uncooked, medium-grain rice
2 tablespoon Butter
1 teaspoon Salt
1/2 teaspoon Grated lemon peel
8 Eggs Yolks
1 cup Confectioners' sugar
8 Egg Whites
1/2 cup Granulated sugar

Directions

1
Preheat oven to 350F (175C). Grease a 13x9x2 inch baking pan and dust lightly with powdered sugar.
2
In a 2-quart saucepan, combine milk, uncooked rice, butter, salt, and grated lemon peel.
3
Cook over medium heat, stirring occasionally, for 30 to 40 minutes until the rice is tender and has absorbed all the milk.
4
Remove rice mixture from heat and allow it to cool completely to room temperature.
5
In a medium bowl, beat egg yolks and confectioners' sugar until the mixture is light-colored, fluffy, and pale yellow.
6
Stir the cooled rice mixture into the egg yolk mixture until fully combined.
7
In a large clean bowl, whip egg whites until soft peaks form.
8
Gradually add granulated sugar, 1/4 cup at a time, while beating until the meringue is glossy and forms stiff peaks.
9
Gently fold the egg white meringue into the rice mixture in three additions, being careful not to deflate the bubbles.
10
Pour the batter into the prepared baking pan and smooth the top.
11
Bake for 45 to 50 minutes, or until the souffle is set and golden brown on top.
12
Meanwhile, prepare the raspberry sauce: In a small saucepan, combine raspberries, 1 1/3 cups sugar, 1/2 cup water, and lemon juice.
13
Cook over low heat for 10 to 15 minutes, stirring occasionally, until raspberries break down.
14
Remove from heat and strain through a fine-mesh sieve to remove seeds, pressing pulp to extract all juice.
15
In a small bowl, mix remaining 1/4 cup water with cornstarch until smooth.
16
Return the raspberry liquid to low heat, stir in the cornstarch mixture, and cook for 2 to 3 minutes until thickened.
17
Cut the baked souffle into squares and serve warm, drizzled with warm raspberry sauce.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 138.8kcal

% Daily Value *
Total Fat 2.1g4%
Saturated Fat 1.4g7%
Cholesterol 5.2mg2%
Sodium 1296.5mg55%
Total Carbohydrate 25.7g9%
Dietary Fiber 0.0g0%
Sugars 25.7g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the rice mixture is completely cooled before folding in the egg whites to prevent the meringue from collapsing.

For the raspberry sauce, you can use frozen raspberries if fresh are unavailable; thaw them first and drain excess liquid.

Do not open the oven door during the first 30 minutes of baking to ensure the souffle rises properly.

Leftover souffle can be stored in the refrigerator for up to 2 days, but best served fresh while warm and airy.

If you prefer a stronger lemon flavor, increase the grated lemon peel to 1 teaspoon.

Keywords: rice souffle, raspberry sauce, french dessert, egg white meringue, medium grain rice, vegetarian dessert, baked rice pudding, fruit sauce, airy dessert, party dessert, easy souffle, raspberry compote, egg yolk custard, confectioners sugar, grated lemon peel, whole milk, cornstarch thickener, golden brown, soft peaks, stiff peaks

Read it online: https://www.chefs-mate.com/recipe/rice-souffle-with-raspberry-sauce/