706. Soufflet di Riso

• 100 grams (about 3-½ ounces) of rice
• 80 grams (about 2-⅔

Boil the rice in the milk, but unless you cook it for a very long time nothing good will come of it. When it is half done, add the butter and the sugar, including vanilla sugar for flavor, and, when it is done and has cooled, mix in the egg yolks, the rum and the egg whites, beaten until stiff.

As to the rest, follow the directions for the potato flour soufflé. This recipe serves four p