Rice souffle

Rice souffle
Rice souffle 5 1 Stefano Moraschini


Cook the rice in milk for 40 minutes on low heat.

Separate the egg yolks from the whites.

Add salt a little rice and incorporate sugar, grated lemon zest and egg yolks.

Wait until the mixture is cold, then add the egg whites firm.

Put everything in a buttered mould and bake at 200 degrees for 20 minutes.

Rice souffle

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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