Title: Rice Souffle
Categories: Penn Dessert
Yield: 1 Servings

1	c	Rice
2	qt	Water, boiling
1	tb	Salt
4		Egg
3/4	c	Sugar
1/2	c	Raisins
1/2	ts	Cinnamon
1	qt	Milk

Add the salt to the boiling water and after washing rice in several waters, stir slowly into the boiling water. Cook without stirring for 20 or 25 minutes or until rice is tender. Drain off water. Beat the yolks of eggs and add the sugar and mix with the milk. Stir into the cooked rice and mix well. Add the cinnamon and raisins. Beat the whites of eggs stiff and fold into the rice mixture. Pour into a buttered baking dish and bake at 325-F for 1 hour.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E

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