Serves: 8
Prep Time: 120 minutes
Meal Occasion: Dessert
Cuisine Type: American, Vegetarian
Ingredients
| 1 | cup UNCLE BEN’S® Natural Whole Grain Brown Rice |
| 4 | eggs |
| 6 | egg yolks |
| 6 | egg whites |
| 1/4 | tsp. lemon juice |
| 1/2 | tsp. lemon zest |
| 1 | Tbsp. butter |
| 1 | can coconut milk |
| 1 | tsp. vanilla |
| 1/2 | cup coconut |
| 1/2 | cup brown sugar |
| 1/4 | tsp. salt |
| 1/2 | cup sugar |
| 1/2 | cup confectioner's sugar |
Instructions
THE CUSTARD:
1. Cook the rice according to package directions. Will make 2 cups of cooked rice. Set aside.
2. Combine the coconut milk, salt, brown sugar, butter, vanilla, eggs and lemon juice, and heat until sugar has dissolved.
3. Add lemon zest, cooked rice and coconut.
4. Pour into a casserole and bake in a water bath at 350°F for 45 minutes or until center is set.
5. Cool rice custard.
THE SOUFFLÉ:
6. Place yolks and 1/2-cup sugar in a bowl over hot water and whip until the yolks are frothy and shiny.
7. Mix with the 2-1/2 cups of cooled rice custard.
8. Beat egg whites until frothy. Add confectioner’s sugar and lemon juice and continue to mix until stiff.
9. Butter a soufflé dish and sprinkle sugar around dish.
10. Fold in egg-white mixture to the custard and egg-yolk mixture.
11. Bake in a 400°F oven until puffy and light.
