A few years ago, we went out for dinner at a very fancy restaurant and had the most amazing dessert - rice pudding soufflé. Needless to say, this pudding ended up in my hall of fame. My guy somehow managed to nab the recipe and attempted to make his first soufflé. I had heard that soufflés are difficult and temperamental but it was so simple to make and it turned out beautifully! (I have joked that if my bf can make this, then anyone can!) We have tweaked it a bit over the years to our taste (I prefer it to be more ricey than the recipe) but this is something you can play around with. Don't forget to top it off with some vanilla ice-cream!
What you will need: (makes 2 big soufflés or 4 little ones)
- 75g short grain pudding rice
- 250ml whole fat milk (we just use semi skimmed but it’s up to you)
- 80g egg whites (about 3 eggs but it depends on their size)
- 50g castor sugar
- butter for greasing the ramekins