Rice Pudding Soufflé with Sauce

difficulty level: medium 
preparation time: 20 mins 
​serves: 2-3

note: make sauce first -soufflé needs to be eaten immediately 

Ingredients

• 250 ml whole milk/dairy alternative such as soy milk (macros most similar to milk)
• 50g pudding rice 
• sweetener/sugar equivalent to 50g sugar 
• 2 egg whites 
• cinnamon
• nutmeg
• vanilla 
• oil spray
• 1 tbs icing sugar 
• 50g frozen strawberries/other berries
• 1 tsp cornflour

Berry Serving Sauce

Method

• warm berries slightly in microwave (30s-1 min) until the juice comes out
• put berries and icing sugar in food processor  and blend till smooth 
• pour mixture into a saucepan, add 1 tsp cornflour 
• low heat, heat till  sauce is thickened
• sift the mixture to remove any bits 
• put aside and cool 

Rice Pudding Souffle

Method

• put  milk, pudding rice, vanilla,  cinnamon, nutmeg in saucepan
• slowly bring to boil , cook over low heat for 30 mins
• add sweetener/sugar equivalent to 40g of sugar 
• cook for 10 more minutes or  until rice is soft 
• leave the mixture to cool 
• put mixture in blender, blend till smooth
• sift the mixture

• whisk egg whites to stiff    peaks
• gently fold in egg white mixture into cooled mixture in three additions
• preheat oven to 190C (no fan) or 170C (fan) 
• grease ramekins with oil spray 
• pour  batter into ramekins (fill two thirds of each ramekin as they will double in height)
• prepare a water bath 
• bake for ~12-15 mins (depends on the size of  your ramekins)
• serve immediately.  Pour sauce  over soufflé