Rice soufflé

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Cut open and scrape out the vanilla pod, bring the pulp and pod to the boil with milk, rice and salt and simmer for 20 minutes. Remove the vanilla pod, allow to cool slightly, stir in the egg yolk and allow to cool. Then fold in the egg white. Pour into a pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) Pacotize® twice if necessary, fill into buttered molds and bake at 170 °C for approx. 25 minutes.