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Remembering Our Danube Swabian Ancestors

     
 

Reisscheijweri (Rice-shy-veh-ree) - Rice Soufflé

by Sylvia Weimar, Bad Rappenau, GER, 04 Mar 2007

Comment:  In a peaceful and quiet moment I remembered a very popular sweet dish with rice; it is a kind of porridge and is a dessert.  We used to eat preserved fruits with it such as cherries, apples, or quinces--the "reisscheijwerl" can be eaten slightly cooled down or cold.

  • ¾ liter milk

  • 240 grams rice (rundkornreis-milchreis)

  • 90 grams butter

  • 100 grams sugar (divided in recipe)

  • 50 grams powdered (confectioners—caster sugar) sugar

  • 8 egg yolks

  • 8 egg whites

  • Salt

  • 2 tablespoons vanilla sugar

  • Zest of a lemon

  • Butter and some breadcrumbs for the baking tin

Cook the rice as directed on the package.  Prepare a rice porridge of the milk, rice and 50 grams sugar; allow it to cool down.

Mix butter, 50 grams sugar, salt, vanilla sugar, lemon zest,  and egg yolks and make a nice soft kind of dough.  Fold the egg-butter mix into the rice porridge.  Whisk egg whites with powdered sugar until stiff; carefully fold into the rice porridge mixture.  Pour the mixture into your baking tin and bake at about 180°C for 40-45 minutes our until crispy brown. 

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 04 Mar 2007]

 
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