Rice soufflé
6 servings
35 minutes
Rice soufflé is an exquisite dish of French cuisine with a delicate texture and refined taste. The origins of this recipe delve into the culinary traditions of France, where soufflé symbolizes lightness and airiness. In this version, creamy notes harmoniously blend with the softness of boiled long-grain rice and the rich flavor of Gruyère cheese. When baked, the soufflé rises to form a golden crust while maintaining an airy structure inside. This dish is perfect for a romantic dinner or as an exquisite side to meat and fish. It should be served hot immediately after preparation to enjoy its lightness and rich flavor.
1
Preheat the oven to 180 degrees. Grease the inner surface of a 22 cm diameter souffle dish. In a saucepan, melt 25 grams of butter with corn oil. Add flour while stirring and continue mixing for another 2 minutes. Gradually add milk. Season with salt and continue stirring for another 8 minutes until thickened.
- Butter: 40 g
- Corn oil: 2 tablespoons
- Wheat flour: 1.5 tablespoon
- Milk: 750 ml
- Salt: to taste
2
Remove the pot from the heat and let the mixture cool slightly. Then, one by one, add the yolks, add half of the cheese and 85 grams of rice. Pour the remaining pieces of butter into the mixture.
- Chicken egg: 4 pieces
- Gruyere cheese: 100 g
- Long grain rice: 225 g
- Butter: 40 g
3
In a dry clean bowl, beat the salted egg whites to a thick foam and then add the second half of the cheese. Now combine the cooked rice with the egg whites and the rice with the yolks together and place everything in a baking dish. Sprinkle cheese on top and bake for 20 minutes. Then increase the heat to 220 degrees and leave the soufflé in the oven for another 15 minutes — it should rise well and brown. Serve immediately when ready.
- Egg white: 2 pieces
- Gruyere cheese: 100 g
- Long grain rice: 225 g
- Gruyere cheese: 100 g