*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Whole milk
    1       c            Uncooked, medium-grain rice
    2       T            Butter
    1       t            Salt
      1/2   t            Grated lemon peel
    8                    Eggs yolks
    1       c            Confectioners' sugar
    8                    Egg whites
      1/2   c            Granulated sugar, dived use
                         Raspberry sauce
                         Receipe follows
   Combine milk, rice butter, salt and lemon peel in a 2 quart saucepan.
   Cook over medium heat 30 to 40 minutes until rice absorbs all of the milk.
   Remove from heat; cool. Beat egg yolk and confectioners' sugar in a medium
   bowl until light-colored and fluffy.  Stir into cooled rice.
   Whip egg whites in a large bowl until soft peaks form.  Add granulated
   sugar 1/4 cup at a time, beating until glossy and stiff peaks form.  Fold
   egg white into rice mixture.
   Pour into a 13 by 9 by 2 inch pan that has been greased and dusted with
   powerdered sugar.  Bake in a 350-degree oven 45 to 50 minutes or until set
   and golden brown.  Cut into 18 squares. Serve warm with Raspberry sauce.
   2 cups raspberries
   1 1/3 cups sugar
   3/4 cup cold water, divided use
   Juice of 1 lemon
   1 Tablespoon cornstarch
   Combine raspberries, sugar, 1/2 cup of the water and the lemon juice in a
   small saucepan.  Cook over low heat 10 to 15 minutes, stirring
   occasionally until raspberries fall apart.  Remove from heat; strain to
   remove seeds.  Combine remaining 1/4 cup water with cornstarch in small
   bowl.  Return sauce to heat, add cornstarch mixture.  Heat stirring, 2 to 3
   minutes more or until thickened.  Serve sauce, drizzled over individual
   serving of rice souffle.
   Makes 16 servings.
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