Annemarie's German Apple-rice Soufflecheese/eggs, dessert, german 3/4 cup carolina extra long grain 1 enriched rice 1 each egg, separated, or two egg 1 whites 1 tablespoon honey 1 lemon zest fron 1/2 lemon 1 each apple, peeled and diced 1/4 cup raisins 1/4 teaspoon vanilla, rum, or brandy ex- 1 tract BRING O LARGE POT OF WATER TO A BOIL. ADD THE RICE AND COOK OVER MEDIUM-LOW HEAT FOR 14 MINUTES, OR UNTIL TENDER. DRAIN AND RINSE BRIEFLY WITH COLD WATER. SET ASIDE. PLACE 1 OF THE EGG WHITES IN A SMALL BOWL, AND BEAT WITH AN ELECTRIC MIXTURE UNTIL STIFF. PLACE THE YOKE (OR REMAINING WHITE) IN A LARGE BOWL. ADD THE HONEY AND LEMON RIND. BEAT WITH AN ELECTRIC MIXER FOR ABOUT 3 MINUTES. FOLD IN THE RICE, APPLE, RAISINS AND EXTRACT. FOLD IN THE BEATEN EGG WHITE. COAT A1 1/2 QUART CASSEROLE ITH NON-STICK SPRAY. ADD THE RICE MIXTURE. BAKE AT 350F FOR 25-30 MINUTES, OR UNTIL SET. SERVE HOT OR COLD. |
