Rice soufflé
Ingredients:
- 3 kg of boiled rice
- 7 egg
- 100 g of cream
- 200 g of sugar
- 1 kg of the TOJE piece topping with pieces of fruit - according to the kind of soufflé
- icing sugar
Procedure:
Break the eggs and divide yolks and egg whites. Mix the yolks with sugar and cream and stir it into the cold boiled rice. Whip the stiff froth from the egg whites. Stir one half of the whipped egg-whites into the rice. Put half of the rice into the oiled form, add the TOJE piece topping and pour it with the second half of the rice carefully. Finally, pour the surface with the rest of whipped egg-whites. Bake for 170°C for about 15 minutes. When serving, powder the soufflé with icing sugar.
