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Rice Souffle Made with Ground Rice

Mix three table-spoonfuls of ground rice to a smooth paste, add gradually as much more as will make the quantity up to one pint, and a pinch of butter about the size of a walnut. Stir the mixture over the fire for about a quarter of an hour, or until it thickens, then pour it out, and when it is a little cool add some sugar and any flavouring that may be liked. The less sugar used the lighter will be the souffle. Add, one by one, the well-beaten yolks of five eggs, and just before the souffle is put into the oven, stir in the whites of six eggs beaten to a firm froth. Proceed according to the directions given in the preceding recipe. Bake the souffle in a brisk oven, and serve as quickly as possible after it is taken out. Time to bake, half an hour. Probable cost, if made with milk, 1s. 3d. Sufficient for five or six persons.