Rice soufflé

In a 2003 article entitled Book 'Em in the New York times, Jason Epstein recounted he was talking with Alice Waters about becoming her editor over anise soufflé. We may try that another time, though we're not so prone to dessert here. But yesterday we felt inclined to try a recipe written on the side of a box of rice flour. Impromptu cooking, and gluten-free.

Rice soufflé

1/2 l milk

50 g rice flour

100 g almond or apricot macaroons (bitterkoekjes)

another 1/2 l milk

2 eggs

50 g sugar

Preheat the oven to 225 °C.

Bring 1/2 l milk to a boil, add while stirring, add rice flour. Let boil for 5 minutes, watch the heat.

Meanwhile, let the cookies absorb in the other 1/2 l milk. Later, remove, and crumble apart. Put on hold on a plate.

Separate yolks from egg whites, whisk sugar with yolks, and add this to the rice mixture.

Whisk the egg whites, and carefully add them to the mixture.

Butter a cake pan: one layer of rice mixture, one layer of cookie mix, ending with the rice mix. 

Bake for 25 minutes. Watch your oven at the end, remove before the crust would burn.

Note: I had two marzipan cookies with a chocolate bottom layer, hence the chocolate color in the middle. Those were excellent. The cookies add enough sugar, so use less than 50 g. We make sure we're extremely stingy with sugar, try to defy all baking laws, and we use rapadura only.