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Tastic's Rice Souffle with Cinnamon Poached Pears

Tastic's Rice Souffle with Cinnamon Poached Pears

TASTIC'S RICE SOUFFLÉ WITH CINNAMON POACHED PEARS

FOR THE POACHED PEARS:

1 cinnamon stick

½ cup sugar

1 cup water

3 pears, peeled, halved lengthwise, and cored


FOR THE BERRY COMPOTE:

4 cups frozen berries

½ cup honey

1/4 cup water

Breadcrumbs, to coat pan


FOR THE RICE SOUFFLÉ:

½ cup Tastic Soft and Absorbing Long Grain White Rice

1 cup milk

2 tablespoons butter

1 teaspoon vanilla essence

6 eggs, separated

1/4 cup sugar

1/4 cup caster sugar


FOR THE MERINGUE:

2 egg whites

½ cup sugar

2 tablespoons cinnamon

TASTIC'S RICE SOUFFLÉ WITH CINNAMON POACHED PEARS

  1. To make the Poached Pears: In a small saucepan, combine pears, water, sugar, and cinnamon stick. Bring to a boil and lower to a simmer. Poach the pears for 12 to 15 minutes. Allow to cool. Slice each half into 4 slices. Put aside.
  2. To make the Berry Compote: In another small saucepan, combine berries, water and honey. Cook for 2 minutes. Turn off heat and reserve.
  3. To make Rice Soufflé:
    1. Preheat oven to 180C.
    2. Grease an oven-proof mould. Sprinkle with breadcrumbs. Set aside.
    3. In a small saucepan, combine Tastic Soft and Absorbing Long Grain White Rice, milk, vanilla essence, and 2 tablespoons of butter.
    4. Over low heat, cook for 10 minutes or until all the liquid has been absorbed. Transfer to a mixing bowl and cool to room temperature.
  4. In a mixing bowl, combine egg yolks and powdered sugar. Beat until light and ribbon-y.
  5. In another mixing bowl, beat the egg whites until soft peaks. Slowly add the sugar and continue to beat until firm.
  6. Fold egg yolk mixture into cooked rice. And then fold in the egg white mixture. Pour half of the rice mixture into prepared pan.
  7. Add pears and cover with the remaining rice mixture.
  8. Bake for 25 to 30 minutes.
  9. Serve with berry compote.

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