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Rice Souffle

Prepare the rice as for Gateau de Riz (see RICE, GATEAU OF), only keep the rice rather more limpid, and put in the whites of two more eggs; that is to say, in a rice cake you put eight yolks and as many whites, whereas in a souffle you put only six yolks and eight whites, and a little more butter to determine the souffle. To flavour the souffle, use either lemon-peel, vanilla, orange, orange-flower, noyeau, maraschino, coffee, or any other desired flavouring.