Annemarie's german apple-rice souffle

Yield: 4 Servings

Measure Ingredient
¾ cup CAROLINA EXTRA LONG GRAIN
ENRICHED RICE
1 each EGG, SEPARATED, OR TWO EGG
WHITES
1 tablespoon HONEY
LEMON ZEST FRON 1/2 LEMON
1 each APPLE, PEELED AND DICED
¼ cup RAISINS
¼ teaspoon VANILLA, RUM, OR BRANDY EX-
TRACT

BRING O LARGE POT OF WATER TO A BOIL. ADD THE RICE AND COOK OVER MEDIUM-LOW HEAT FOR 14 MINUTES, OR UNTIL TENDER. DRAIN AND RINSE BRIEFLY WITH COLD WATER. SET ASIDE. PLACE 1 OF THE EGG WHITES IN A SMALL BOWL, AND BEAT WITH AN ELECTRIC MIXTURE UNTIL STIFF. PLACE THE YOKE (OR REMAINING WHITE) IN A LARGE BOWL. ADD THE HONEY AND LEMON RIND. BEAT WITH AN ELECTRIC MIXER FOR ABOUT 3 MINUTES. FOLD IN THE RICE, APPLE, RAISINS AND EXTRACT. FOLD IN THE BEATEN EGG WHITE. COAT A1½ QUART CASSEROLE ITH NON-STICK SPRAY. ADD THE RICE MIXTURE.

BAKE AT 350F FOR 25-30 MINUTES, OR UNTIL SET. SERVE HOT OR COLD.

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