Annemarie's German Apple-Rice Souffle Recipe

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Annemarie's German Apple-Rice Souffle Ingredients

3/4 cup carolina extra long grain
1 enriched rice
1 each egg, separated, or two egg
1 whites
1 tbsp honey
1 lemon zest fron 1/2 lemon
1 each apple, peeled and diced
1/4 cup raisins
1/4 tsp vanilla, rum, or brandy ex-
1 tract

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Annemarie's German Apple-Rice Souffle

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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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Annemarie's German Apple-Rice Souffle

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Annemarie's German Apple-Rice Souffle Directions

BRING O LARGE POT OF WATER TO A BOIL. ADD THE RICE AND COOK OVER
MEDIUM-LOW HEAT FOR 14 MINUTES, OR UNTIL TENDER. DRAIN AND RINSE
BRIEFLY WITH COLD WATER. SET ASIDE. PLACE 1 OF THE EGG WHITES IN A
SMALL BOWL, AND BEAT WITH AN ELECTRIC MIXTURE UNTIL STIFF. PLACE THE
YOKE (OR REMAINING WHITE) IN A LARGE BOWL. ADD THE HONEY AND LEMON
RIND. BEAT WITH AN ELECTRIC MIXER FOR ABOUT 3 MINUTES. FOLD IN THE
RICE, APPLE, RAISINS AND EXTRACT. FOLD IN THE BEATEN EGG WHITE. COAT
A1 1/2 QUART CASSEROLE ITH NON-STICK SPRAY. ADD THE RICE MIXTURE.
BAKE AT 350F FOR 25-30 MINUTES, OR UNTIL SET. SERVE HOT OR COLD.

Serves: 4

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Annemarie's German Apple-Rice Souffle Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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