Ground Rice Souffle Recipe

Instructions

1. Mix 3 ounces of ground rice smoothly with 1/2 pint of new milk or cream.
2. Put them into a saucepan, with 2 ounces of fresh butter, 1/4 of a pound of sugar, a pinch of salt, and the thin rind of 1 lemon, 1/2 inch of cinnamon, or any flavoring that may be preferred.
3. Stir quickly over the fire until the milk boils, pour it into a basin, and when cool add the yolks of 3 eggs, well beaten.
4. Butter a plain mould--and it is well to tie round it a band of white paper, also well buttered, which should be a good deal higher than the mould itself, so that if the batter rises much in the oven, it may not fall over the sides.
5. Whisk the whites of 5 eggs to a firm froth, and add them the last thing.
6. Beat the mixture fully ten minutes after the whites are added.
7. Bake in a quick oven, and serve as soon as the dish is taken from it.
8. Have a hot napkin ready to pin round the dish in which the souffle was baked, and let a heated salamander, or red-hot shovel, be held over it, in its passage from the kitchen to the dining-room.
9. Time to bake, twenty minutes.