… or rižev narastek in Slovene. The dessert of my youth. My mum would usually prepare it on Saturday afternoon and I still remember how impatient we all were while waiting for it to finish baking in oven. It’s a pretty filling dessert, may I add, it does take some time to prepare, but at the end it is well worth the effort.

As mentioned in one of the previous articles, in summer I normally don’t go any further than preparing a fruit-based dessert. Although rice soufflé does contatin fruit, it is still considered more a dessert of the colder part of the year. While browsing through my recipe collection last week, I suddenly recalled it and then I just couldn’t get it out of my mind. Of course, the thing ended up in me preparing the dessert.

Stir in the egg yolks

Grated apples with lemon juice, cinnamon and sugar

Fold in the egg whites

Ingredients:

200g round rice type arborio or carnaroli
500ml milk (you can substitute cow milk with natural rice drink)
lemon peel of an organic lemon
1 cinnamon stick
2 eggs, separated
100g sugar (I use blond cane sugar)
a pinch of salt
butter for greasing the baking pan
3 medium-sized apples, peeled and grated
juice of 1 lemon
some ground cinnamon and sugar for sprinkling

Preparation:

1. Rinse the rice well until the water comes out clear. Place it in your favourite pan for cooking rice and add just enough water to cover the rice. 2. Bring it to boil and let the rice absorb the water, then pour in the milk, add the cinnamon stick and lemon peel (washed well and dried) and let it simmer on low heat. Add more milk if necessary. However, at the end of cooking you want your rice quite dry and certanly not swimming in milk.
3. Let the rice cool down a bit. In the meantime you can prepare the filling and the eggs.
4. Beat the egg whites until soft peaks and store them in the fridge.
5. Beat the egg yolks (for the sweet teeth: you can add some sugar to the yolks) and set aside.
6. Mix together the grated apples, lemon juice, ground cinnamon and sugar.
7. Grease a round baking pan (diameter:20cms) and preheat the oven to 200 degrees.
8. Discard the cinnamon stick and lemon peel, then mix the rice with egg yolks. Carefully fold in the half of the egg whites.
9. Make layers in the baking pan: half or the rice in the bottom, cover with cinnamoned apples and cover them with the rest of the rice. Gently fold in the rest of the egg whites and bake in the oven for about half an hour or until the soufflé turns golden/brown.
Serve warm/lukewarm.

Tasty!

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