Annemarie's german apple-rice souffle
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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.