1 liter of milk
1 1/2 cups of uncooked rice
3 tablespoons of butter or margarine
1/3 cup of sugar
4 eggs
1 tablespoon of grated orange or lemon zest
2 tablespoons of rum
1 liter of milk
1 1/2 cups of uncooked rice
3 tablespoons of butter or margarine
1/3 cup of sugar
4 eggs
1 tablespoon of grated orange or lemon zest
2 tablespoons of rum
Grease a soufflé dish well and set aside
In a saucepan, heat the milk
Add the rice, stir well, cover, and cook over low heat without letting it become too soft
In a bowl, beat the butter until creamy
Add the sugar and egg yolks, one at a time, beating well until smooth
Flavor with grated orange or lemon zest and rum
Remove the rice from the heat, uncover, and let cool slightly
Beat the egg whites until stiff and firm
Mix the rice with the egg yolk mixture
Finally, add the beaten egg whites, mixing carefully
Pour into the soufflé dish and bake in a hot oven (200°C) for 30 to 40 minutes or until the top is golden brown
Serve warm or at room temperature, accompanied by raspberry, strawberry, or guava gelato
