Rice Pudding Souffle With Almonds

Ingredients

• 1/2 lb well-washed Carolina rice
• 1 1/2 cups milk
• 2 oz butter
• 1/2 cup heavy cream
• 4 egg yolks
• 2 oz granulated sugar
• Vanilla to taste
• 1/4 lb citron, cut fine
• 2 oz almonds, blanched and pounded fine
• 4 egg whites, beaten stiff

Method

1. 1 Boil rice in milk until stiff and liquid is absorbed.
2. 2 Stir in butter, cream, beaten egg yolks, sugar, and vanilla.
3. 3 Mix in citron and pounded almonds.
4. 4 Fold in beaten egg whites until combined.
5. 5 Pour into a pudding dish and bake at 350°F for 30 minutes until firm.
6. 6 Serve immediately in the baking dish.