Instructions
1. Cook the rice according to package instructions.
2. In a sauce pan, melt the butter over a low heat and mix in the flour. Cook until the mixture comes clean from the side of the pan.
3. Add the milk, molasses, cinnamon, nutmeg and vanilla; bring to a slow simmer.
4. Pour some of the mixture into the egg yolks, mixing quickly, then fold into the remainder of the base. Bring to a simmer but do not boil, remove from heat.
5. Whip the egg whites till they form stiff peaks, then fold the base into them slowly but completely. Fold in the rice walnuts and raisins
6. Pour into a 1 1/2 quart soufflé dish that has been greased and coated with granulated sugar.
7. Bake in a 375 F oven for about 30 minutes.
8. Soufflé will rise in oven
