Sweet Rice Soufflé With Strawberry Sauce

Sweet treat from Austria : Rice Souffle with Strawberry Sauce

This is a classic of the renowned Austrian Patisserie.

 Austrians love candies as much as the love music, so tradition and the cuisine, especially the sweets, are part of our culture and history.

Even though not as famous as the Sacher Torte, the sweet rice soufflé has made a remarkable career among  the ones with a sweet tooth.

It is also another one of my son´s, the biggest sweet tooth in our family, favorites.

It takes a bit of patience to prepare, but you will see that you will be well rewarded.

You need:

250 g (8.8 oz.) short-grain rice

1 l milk

1 1/2 teaspoon lemon zest* (I used lime because I can't find lemon over here, but the taste is more delicate using lemon)

1 teaspoon butter (for the milk)

1/4 cup sugar   (for the milk)

100g (3.5 oz.) butter

150g (5.2 oz.)sugar

3 eggs

A pinch of salt

For the apple filling:

¾ kg apples, peeled and sliced

1 spoon freshly squeezed lemon juice

1 cup sugar

Cinnamon

For the strawberry sauce:

4 cups ripe, fresh strawberries

3/4 cup of sugar

1 teaspoon lemon juice

 Preparation:

Strawberry sauce:

Mix strawberries, sugar and lemon juice in blender until creamy.

Rice Soufflé :

Peel and thinly slice the apples. Sprinkle with lemon juice, sugar and cinnamon. Set aside.

Pre cook the rice for 3 minutes in abundant, boiling water.

Drain and rinse with cold water.

Set aside.

Add sugar, the teaspoon of butter and lemon zest to the milk and bring to a  boil.

Add the rice and  cook  at low heat, stirring from time to time for about 10 to 15 minutes or until rice gets soft and creamy.

Set aside and let cool down.

Grease a large, rectangular casserole.

Beat butter (at room temperature) and sugar until creamy then add the yolks one by one

 Continue beating until the mixture is smooth and creamy.

Add the lemon zest and incorporate to the rice mixture.

Beat the egg whites with a pinch of salt until stiff peaks form.

Gently combine 1/3 of the beaten egg whites into rice mixture, and then add carefully the remaining egg whites.

Spoon half of the rice mixture into a casserole.

Cover with the apples.

Spread the remaining rice mixture until covered.

Bake at medium heat  (220 C) for about 45 minutes or until slightly golden brown.

Let cool down, then cut into small squares or, with a ring mold, into small, round cakes.

Serves 12.   Enjoy!

See you next Tuesday.

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