Rice Pudding Soufflé with Cherry Sauce and Chocolate Ice Cream

• Serves: 6
• Difficulty: easy
• Prep time: 10 - 15 mins
• Cooking time: 20 -30 mins

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Ingredients

Rice pudding soufflé

 125 ml (½ cup)           Spekko Royal Umbrella Jasmine Rice

250 ml (1 cup)             water

150 ml                         milk

120 ml                         cream

1                                  vanilla pod

100 g                           castor sugar

butter for greasing

extra castor sugar for coating

10 ml (2 tsp)                corn starch, slaked in 30 ml water

5                                  egg whites

For the compote (sauce)

1 X 410 g can              pitted black cherries, drained

30 ml (2 tbsp)              castor sugar

chocolate ice cream to serve

 

Method

1. Heat oven to 180 °C.
2. Cook the rice with the water, milk, cream and vanilla until soft. Add the sugar and blitz for 20 seconds.
3. Add corn starch and put back on the heat until the rice thickens, then chill.
4. Butter six medium sized ramekins and refrigerate. When the butter has hardened, coat with sugar.
5. Whisk the egg whites to soft peaks.
6. Mix the rice mixture with a third of the egg whites. Gently fold in the remaining egg whites with a metal spoon.
7. Chop cherries roughly. Add castor sugar and heat through. Chill.
8. Spoon the cherry mixture into the moulds. Top with rice pudding mixture.
9. Smooth the top off with a knife and make a rim with your finger around the top of the soufflé. Bake in the oven for 10 minutes. Serve with the ice cream.

 

From the Spekko kitchen

• Use canned strawberries or youngberries instead of the cherries.
• Use Spekko Saman White Rice instead of the Jasmine.
• Compote is in essence, fruit stewed in sugar syrup, often flavoured with spices.