Authentic home cooking from Spain, with US measurements. 
Rice Pudding Soufflé
Rice pudding soufflé is a unique way to enjoy rice pudding. By the way, it’s absolutely delicious!
Rice Pudding Soufflé
Rice pudding soufflé is a unique way to enjoy rice pudding. By the way, it’s absolutely delicious!
Open in Cookpad AppSteps
- 1
Cook the rice with the milk, lemon peel (use only the yellow part), scrape the vanilla bean and add both the seeds and the pod to the milk.
- 2
Simmer for 40 to 45 minutes over low heat, stirring occasionally to prevent sticking.
- 3
Once cooked, remove the lemon peel and vanilla pod. You can blend the mixture with a hand blender or mash with a fork if you prefer a chunkier texture.
- 4
Separate the egg yolks from the whites. Beat the yolks with the sugar until very creamy, then mix with the rice purée. Beat the egg whites until stiff peaks form and gently fold them into the mixture.
- 5
Spoon the soufflé mixture into individual ramekins greased with butter. Place the ramekins in a preheated oven at 400°F (200°C) and bake for 10 to 15 minutes, until lightly golden on top.
- 6
Remove from the oven, sprinkle with ground cinnamon, and serve immediately before they deflate.
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