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Rice Souffle

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3 cups milk
1 cup sugar
2/3 cup rice
3 eggs
2 tablespoons butter
little salt
1 teaspoon vanilla
grated ring 1/2 lemon


Wash rice until water is clear. Scald milk and sugar in top of double boiler. Add rice, lemon rind and cook until rice is tender. Stir in beaten egg yolks, butter. Partly cool, fold in beaten egg yolks, butter. Partly cool, fold in beaten egg whites and vanilla. Pour into buttered baking dish. Bake about 25 to 30 minutes in a 350 degree F. oven. Serve with maple sauce.

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