Rice And Egg Soufflé

Ingredients

• 6 eggs
• 2 oz rice
• 1 pint milk
• sugar to taste
• vanilla essence or peel of 1/2 lemon
• 1 oz butter

Method

1. 1 Stew rice in milk with butter, sugar, and lemon peel until tender. Remove peel or add vanilla. Cool.
2. 2 Separate eggs. Beat yolks into rice mixture for 2-3 minutes. Whip whites to stiff peaks.
3. 3 Fold whipped whites into rice mixture. Pour into buttered soufflé tin.
4. 4 Bake in hot oven (425°F) for 20 minutes. Sprinkle with sugar and serve immediately.