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Reisscheijweri
(Rice-shy-veh-ree)
- Rice Soufflé
by
Sylvia Weimar, Bad
Rappenau, GER, 04 Mar 2007
Comment: In a peaceful and quiet moment I
remembered a very popular sweet dish with rice; it is a
kind of porridge and is a dessert. We used to eat
preserved fruits with it such as cherries, apples, or
quinces--the "reisscheijwerl" can be
eaten slightly cooled
down or cold. |
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¾
liter milk
-
240 grams rice (rundkornreis-milchreis)
-
90
grams butter
-
100 grams sugar (divided in
recipe)
-
50
grams powdered
(confectioners—caster sugar)
sugar
-
8
egg yolks
-
8
egg whites
-
Salt
-
2
tablespoons vanilla sugar
-
Zest of a lemon
-
Butter and some breadcrumbs for
the baking tin
Cook the rice as directed on the
package. Prepare a rice porridge of
the milk, rice and 50 grams sugar;
allow it to cool down.
Mix
butter, 50 grams sugar, salt,
vanilla sugar, lemon zest, and egg
yolks and make a nice soft kind of
dough. Fold the egg-butter mix into
the rice porridge. Whisk egg whites
with powdered sugar until stiff;
carefully fold into the rice
porridge mixture. Pour the mixture
into your baking tin and bake at
about 180°C for 40-45 minutes our
until crispy brown.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by Jody McKim Pharr,
04 Mar 2007]
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