Rice soufflé rises proudly in the oven and settles more modestly as it cools, without losing its charm. With apricot jam, it remains convincing even cold the next day.
Method, step by step
- Cook the rice in milk with vanilla until soft and cool to lukewarm.
- Whip the yolk with sugar and butter, then mix it with the rice. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Stir in the hard protein foam and raisins. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake in a buttered form at 180 °C for 35–40 minutes; serve with jam. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
Practical tips and common mistakes
- Carefully swirl the protein foam into the completely lukewarm rice, otherwise the puffed rice will settle before starting.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
