Quick Recipe Version (TL;DR)
Quick Ingredients
- 1/2 cup (95 g) medium-grain rice
- 2 cups (480 ml) whole milk + 1/2 cup (120 ml) heavy cream
- 1/3 cup (67 g) sugar (base) + 1/4 cup (50 g) sugar (meringue)
- 4 large eggs, separated; 1/4 tsp cream of tartar
- 1 tsp lemon zest; 2 tsp vanilla; 1/4 tsp fine salt; 1 tbsp butter
- For the dish: 1 tbsp butter + 2 tbsp sugar
- Finish: 1 tbsp turbinado sugar; powdered sugar to dust
- Optional: 1/4 cup golden raisins soaked in 1 tbsp dark rum
Do This
- 1. Heat oven to 375°F (190°C). Generously butter a 2‑quart (2 L) soufflé dish; dust all over with 2 tbsp sugar and tap out excess.
- 2. Simmer rice, milk, cream, 1/3 cup sugar, salt, lemon zest, and vanilla over medium heat, stirring often, until rice is tender and creamy, 22–25 minutes. Stir in 1 tbsp butter.
- 3. Cool 10 minutes. Whisk in egg yolks until smooth.
- 4. Beat egg whites with cream of tartar to soft peaks; gradually rain in 1/4 cup sugar and beat to glossy medium-stiff peaks.
- 5. Fold one-third of whites into warm rice base, then gently fold in remaining whites. Fold in drained raisins if using.
- 6. Fill dish, level top, sprinkle turbinado sugar, run thumb around rim, and bake 22–27 minutes until puffed and golden with a slight wobble. Dust with powdered sugar and serve immediately.
Why You’ll Love This Recipe
- All the cozy flavors of rice pudding, transformed into a cloud-light soufflé.
- Golden, crackly top with a soft, custardy center that gently quivers.
- Make the rice base ahead, then whip, fold, and bake when you want dessert.
- Simple pantry ingredients, elegant results worthy of a dinner party.
Grocery List
- Produce: 1 lemon
- Dairy: Whole milk, heavy cream, unsalted butter, 4 large eggs
- Pantry: Medium-grain rice (Arborio or Calrose), granulated sugar, turbinado sugar, powdered sugar, vanilla extract, fine sea salt, cream of tartar, optional golden raisins and dark rum
Full Ingredients
Rice Pudding Base
- 1/2 cup (95 g) medium-grain rice (Arborio or Calrose)
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (67 g) granulated sugar
- 1 tsp finely grated lemon zest
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 tbsp (14 g) unsalted butter
Soufflé
- 4 large eggs, separated, at room temperature
- 1/4 tsp cream of tartar
- 1/4 cup (50 g) granulated sugar (for the meringue)
- 1 tbsp (14 g) unsalted butter, softened, for greasing the dish
- 2 tbsp (25 g) granulated sugar, for coating the dish
To Finish
- 1 tbsp turbinado sugar (or granulated) for the top crust
- Powdered sugar, for dusting
- Optional: 1/4 cup (40 g) golden raisins soaked in 1 tbsp dark rum, then drained
Step-by-Step Instructions
Step 1: Prep the oven and dish
Position a rack in the center of the oven and heat to 375°F (190°C). Generously butter a 2‑quart (2 L) high-sided ceramic soufflé dish. Add 2 tablespoons sugar and rotate the dish to coat the bottom and sides thoroughly; tap out any excess. This sugary lining helps the soufflé climb.
Step 2: Cook the rice pudding base
In a medium saucepan, combine the rice, whole milk, heavy cream, 1/3 cup sugar, salt, lemon zest, and vanilla. Bring to a gentle simmer over medium heat, stirring frequently so the rice does not stick. Cook, stirring often, until the rice is tender and the mixture is thick and creamy, 22–25 minutes. It should resemble loose porridge; it will thicken more as it cools. Remove from heat and stir in 1 tablespoon butter.
Step 3: Cool slightly and add yolks
Let the rice mixture cool for 10 minutes, stirring once or twice to release steam. It should be warm, not hot (about 120°F/49°C or cooler). Whisk the egg yolks in a small bowl, then whisk them into the warm rice base until fully incorporated. If using raisins, soak them in rum now, then drain well.
Step 4: Whip the egg whites
In a clean, dry bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/4 cup sugar in a slow, steady stream, then increase to medium-high and beat to glossy medium-stiff peaks. The meringue should hold its shape with just a slight bend at the tip.
Step 5: Fold and fill
Stir one-third of the meringue into the warm rice base to lighten. Gently fold in the remaining meringue in two additions using a wide spatula, lifting and turning the bowl to avoid deflating. If using raisins, sprinkle them in with the final folds. Transfer the batter to the prepared dish, gently level the top, sprinkle with the turbinado sugar, and run your thumb around the inside rim to create a shallow gutter—this helps the soufflé rise evenly.
Step 6: Bake until puffed and golden
Bake for 22–27 minutes, until the soufflé is well risen, the top is deep golden and crackly, and the center still has a gentle wobble when the dish is nudged. Avoid opening the oven for the first 18 minutes. If your oven runs hot, begin checking at 20 minutes.
Step 7: Finish and serve
Dust lightly with powdered sugar and bring straight to the table. Serve immediately while the top is crisp and the center is custardy. A spoonful of softly whipped cream alongside is lovely but optional.
Pro Tips
- Room-temperature eggs whip faster and to greater volume; separate them while cold, then let the whites warm up.
- Sugar-coating the dish is not just for flavor—it creates a grippy surface that helps the soufflé climb.
- Fold with a light hand. Sacrifice the first third of meringue to loosen the base, then use slow, broad strokes for the rest.
- For the perfect set, look for a pronounced rise and a center that jiggles like set custard, not soup.
- Make it ahead-friendly: cook the rice base earlier in the day and refrigerate; gently rewarm to lukewarm before adding yolks and folding in whites.
Variations
- Rum-Raisin: Fold in the drained golden raisins for a classic twist with gentle boozy warmth.
- Lemon-Cardamom: Add 1/4 tsp ground cardamom and increase lemon zest to 1 1/2 tsp for a fragrant, citrusy lift.
- Coconut: Swap 1 cup of the milk for canned coconut milk and top with lightly toasted coconut flakes after baking.
Storage & Make-Ahead
The soufflé is best enjoyed immediately. You can, however, make the rice pudding base up to 2 days ahead; refrigerate covered. Rewarm gently over low heat with a splash of milk until just lukewarm before whisking in yolks and folding in whites. Leftovers will deflate but remain delicious; cover and refrigerate up to 2 days and reheat gently at 300°F (150°C) for 10–12 minutes or enjoy chilled.
Nutrition (per serving)
Approximate: 330 calories; 14 g fat (8 g saturated); 40 g carbohydrates; 20 g added sugars; 9 g protein; 180 mg sodium. Values will vary with serving size and optional add-ins.
