Rice Souffle
Elevate your dessert repertoire with this airy and indulgent Rice Soufflé, a delicate dish that combines the comforting creaminess of cooked white rice with the light, ethereal texture of a classic soufflé. Infused with the warm, aromatic sweetness of vanilla and a hint of rich butter, this recipe achieves a perfect balance of flavors. The key to its signature rise lies in folding whipped egg whites into a velvety rice and milk base, ensuring a cloud-like texture. Baked in individual ramekins for an elegant presentation, these golden soufflés are ideal for both special occasions and everyday indulgence. Serve them straight from the oven with a dusting of powdered sugar for a show-stopping dessert that’s as sophisticated as it is comforting. Perfect for garnering attention with searches like "easy soufflé recipe," "unique rice desserts," and "how to make a soufflé," this recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup cooked white rice
- 1 cup whole milk
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 large eggs, separated
- 2 tablespoons all-purpose flour
- 0.25 teaspoon salt
- 0.25 teaspoon cream of tartar
- 1 tablespoon powdered sugar (optional, for dusting)
- 1 teaspoon butter (for greasing ramekins)
Instructions
Preheat your oven to 375°F (190°C). Grease four 8-ounce ramekins with butter and set aside.
In a medium saucepan, combine the cooked rice, milk, granulated sugar, and unsalted butter. Cook over medium heat while stirring until the mixture is thickened and creamy, about 5 minutes.
Remove the saucepan from heat and stir in the vanilla extract. Let the mixture cool slightly.
Separate the egg whites and yolks into two clean bowls. Beat the egg yolks with the flour and salt, then gradually mix this egg yolk mixture into the cooled rice mixture until fully incorporated.
Using a hand mixer or stand mixer, beat the egg whites and cream of tartar on medium speed until the whites hold stiff peaks.
Gently fold the beaten egg whites into the rice mixture in three parts, being careful not to deflate the egg whites.
Divide the soufflé mixture evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to create a “rim,” which helps the soufflé rise evenly.
Place the filled ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés are puffed and golden on top. Do not open the oven door during baking to avoid deflation.
Once done, carefully remove the ramekins from the oven and serve immediately. Dust with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 58.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 332 mg | 26% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
