This leftover rice pudding souffle is a delicious comfort food, quick to make and perfect to use up leftover or overcooked rice.
The overcooked rice was actually for my puppy whose stomach was upset (pictures and video of my puppy on her instagram account). But she didn’t like the rice so I made her Moro’s carrot soup instead – which is amazing by the way! – and had overcooked mushy rice leftover. Inspired by rice chiffon cakes I came up with this leftover rice pudding souffle. The rice souffle is so yummy that I’ll definitely make it again!
Leftover Rice Pudding Souffle
- 2 cups leftover or overcooked rice (500g) – I used overcooked short-grain rice
- 6 eggs
- 1/2 cup sugar or homemade vanilla sugar (100g)
- 1/4 cup oil (ca. 50g)
- 1 1/2 tsp baking powder
Preheat the oven to 325°F/ 160°C. Butter and flour a pan.
Puree the leftover rice with an immersion blender. Now separate the eggs and beat the egg whites until stiff.
In another bowl, whisk together the pureed leftover rice, egg yolks, sugar, oil and baking powder. Then fold the egg whites into the leftover rice mixture. Pour the batter into the prepared pan and bake the leftover rice pudding souffle for 50 minutes.
The rice souffle can be eaten warm or cold.
Garnish the leftover rice souffle with fresh summer berries!