Sweet Rice Soufflé

Heat the milk well in a saucepan

Add the rice, mix well and cook in a covered saucepan over low heat, without letting it become too mushy

In a bowl, beat the butter until creamy, add the sugar and eggs one at a time, beating well, until smooth

Flavor with grated orange or lemon zest and rum

Remove the rice from the heat, remove the lid and let it cool slightly

Beat the egg whites until stiff and firm

Grease a soufflé dish well

Mix the rice with butter or margarine and eggs

Finally, add the egg whites, stirring carefully

Pour into the soufflé dish and bake in a hot oven (200°C)

Bake for 30 to 40 minutes, until the surface is golden

Serve with raspberry, strawberry, or guava gelato

It can be served warm or cold

Makes 6 to 8 servings.