Yield: 1 servings
|1 cup||Arbrorio rice|
|½ cup||Caster sugar|
|\N \N||Finely grated zest of 1 lemon|
|1 pinch||Ground cinnamon|
|125 grams||Unsalted butter|
|4 \N||Egg yolks|
|1 \N||Egg white|
|\N \N||Icing sugar for dusting|
1. Place raisins in small bowl and cover with water and set aside. Bring 4 cups of water to the boil in a saucepan. Add rice and cook for 5 minutes, then drain.
2. Place milk and sugar in the saucepan and bring to the boil. Add rice, lemon zest and cinnamon and cook, stirring, until all the milk has been absorbed. Stir in butter, egg yolks and drained raisins and allow to cool.
Beat egg white until stiff. Fold into rice mixture.
3. Pre-heat oven to 180deg.C. Lightly butter 6 individual souffle moulds.
4. Spoon rice mixture into prepared moulds and bake for about 35 minutes, or until a knife inserted in the centre comes out clean. Unmould puddings onto plates and sprinkle with icing sugar. Serve with raspberry coulis.
Converted by MC_Buster.
Per serving: 1560 Calories (kcal); 138g Total Fat; (78% calories from fat); 33g Protein; 53g Carbohydrate; 1191mg Cholesterol; 341mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 2 Fruit; 26 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.