Vanilla bean rice souffle with cinnamon peach sauce
This souffle looks impressive and is very easy to make.
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Loading... Ingredients
- 125 g (1/2 cup) Spekko Saman White Rice
- 900 ml full cream milk
- 80 g castor sugar
- 50 g butter
- 1 vanilla pod (scrape out seeds only) or 1 tsp vanilla extract
- 4 eggs (yolks and whites separated)
- 1 X 410 g can peach slices in juice
- 45 l (3 tsp) corn flour mixed with equal quality of water
- 125 ml (1/2 cup) evaporated milk
- 5 ml (1 tsp) castor sugar
- ¼ tsp ground cinnamon
Cinnamon peach sauce
Method
- Pre-heat the oven to 180 ºC.
- Rinse the rice several times in hot water to rinse away starch.
- Combine the milk, sugar, butter and vanilla seeds into a pot and bring to a gentle simmer. Add the rice to this milk mixture cook until rice is tender.
- Add about 2 tablespoons of the hot rice to the egg yolks and mix well. When combined transfer this egg yolk mixture back to the rice mixture in the pot. Stir well and allow then to cool completely.
- Whip egg whites into peaks. Gently fold this egg white meringue in batches into the cooled rice mixture taking care not to knock off any of the air from the meringue.
- Pour this mixture into a buttered 20 cm round souffle dish. Place souffle dish into a baking tray and fill baking tray with hot water 2 cm deep.
- Bake in the preheated oven for 30-35 minutes.
- To make the sauce: Blend the canned peaches and juice until completely liquidised.
- Add in the corn flour mixture together with the evaporated milk and castor sugar. Add cinnamon, mix well. Heat over medium heat until the sauce thickens.
- Server the souffle hot with warm cinnamon and peach sauce.