Souffle of Rice with Maraschino

Boil six ounces of rice in plenty of water; drain and set it in a vessel and pour a little maraschino over. Prepare a vanilla souffle preparation (No. 3120) and after the egg-whites have been mixed in, dress it in layers in a souffle pan (Fig. 182), alternating each one with a small part of the well-drained rice. When the souffle pan is three-quarters full place it on a baking sheet and push it into a well heated oven; three minutes later remove to split the shape of a cross on top and return it to the oven to let cook for twenty-five minutes more, glazing it over with fresh butter. Serve as soon as it is taken from the oven, as souffles should never be left waiting to be served.