- Serves: 4-6
- Cook Time:
- Prep Time: 10 minutes plus cooling time
- Effort: easy
For the rice pudding
- 500 ml full fat milk
- 100 g pudding rice
- 1 vanilla pod, split
- good grating nutmeg
- 80 g caster sugar
For the soufflé
- unsalted butter, for greasing
- 30 g icing sugar
- 30 g rice flour
- 4 large egg whites, about 125g, room temp
For the sauce
- 100 g raspberries
- 2 tbsp icing sugar
- 100 ml pouring double cream
1. For the rice pudding: heat the milk, rice, vanilla pod and seeds, and nutmeg in a small saucepan and slowly bring to the boil.
2. Turn down the temperature and cook over a low heat for about 40 minutes or until the rice is really soft and the mixture is thickened and gooey.
3. Add the sugar into the mixture for the last 10 minutes of cooking. It will be quite sweet but dont worry, as the addition of egg whites will dilute that. Leave to cool completely.
4. For the soufflé: pre-heat the oven to 190C/170C fan/gas 5. Grease six ramekins twice with butter then dust with a mixture of icing sugar and rice flour. Then dust with freshly grated nutmeg.
5. In a separate bowl whisk the egg whites to medium peaks. Using a large metal spoon, fold one-third of the whisked egg whites into the rice pudding to lighten it, then gently fold in the remaining egg whites.
6. Spoon the soufflé mixture up to top of your prepared ramekins and bake for 12 mins for larger restaurant sized ones, or until risen and golden brown on top.
7. For the sauce: put the berries and sugar in a blender and blitz till smooth, then sieve until completely smooth. Set aside until use.
8. Serve the pudding with the raspberry sauce and the cream in separate jugs
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