250 g of rice
200 g of sugar
1 liter of milk
1 bottle of coconut milk
cinnamon to taste
2 sticks of cinnamon
4 eggs
250 g of rice
200 g of sugar
1 liter of milk
1 bottle of coconut milk
cinnamon to taste
2 sticks of cinnamon
4 eggs
Combine the milk, sugar, coconut milk, and cinnamon sticks
Bring to a simmer
Remove from heat
Add the washed rice and cook for 25 minutes in a saucepan without covering, stirring constantly to prevent sticking
Remove from heat and place the saucepan in a cold water bath to cool faster, stirring occasionally
Beat the egg whites until stiff and fold in the yolks, beating continuously
Pour into the rice mixture and stir well
Pour into a 33 cm x 23 cm x 6 cm refractory mold
Dust with cinnamon and bake in a moderate oven that has been preheated for 15 minutes
Turn off the oven and let the soufflé sit for an additional 5 minutes
Serve warm.
