*  Exported from  MasterCook  *

                   RICE SOUFFLE WITH RASPBERRY SAUCE

Recipe By     :
Serving Size  : 16   Preparation Time :0:00
Categories    : Desserts

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       qt           Whole milk
  1       c            Uncooked, medium-grain rice
  2       T            Butter
  1       t            Salt
    1/2   t            Grated lemon peel
  8                    Eggs yolks
  1       c            Confectioners' sugar
  8                    Egg whites
    1/2   c            Granulated sugar, dived use
                       Raspberry sauce
                       Receipe follows

 Combine milk, rice butter, salt and lemon peel in a 2 quart saucepan.
 Cook over medium heat 30 to 40 minutes until rice absorbs all of the milk.
 Remove from heat; cool. Beat egg yolk and confectioners' sugar in a medium
 bowl until light-colored and fluffy.  Stir into cooled rice.
 Whip egg whites in a large bowl until soft peaks form.  Add granulated
 sugar 1/4 cup at a time, beating until glossy and stiff peaks form.  Fold
 egg white into rice mixture.
 Pour into a 13 by 9 by 2 inch pan that has been greased and dusted with
 powerdered sugar.  Bake in a 350-degree oven 45 to 50 minutes or until set
 and golden brown.  Cut into 18 squares. Serve warm with Raspberry sauce.
 RASPBERRY SAUCE
 2 cups raspberries
 1 1/3 cups sugar
 3/4 cup cold water, divided use
 Juice of 1 lemon
 1 Tablespoon cornstarch
 Combine raspberries, sugar, 1/2 cup of the water and the lemon juice in a
 small saucepan.  Cook over low heat 10 to 15 minutes, stirring
 occasionally until raspberries fall apart.  Remove from heat; strain to
 remove seeds.  Combine remaining 1/4 cup water with cornstarch in small
 bowl.  Return sauce to heat, add cornstarch mixture.  Heat stirring, 2 to 3
 minutes more or until thickened.  Serve sauce, drizzled over individual
 serving of rice souffle.
 Makes 16 servings.



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