rice pudding soufflé
Tristan Welch, Head Chef at Parker’s Tavern in Cambridge, has a big love affair with East Anglian produce. He trained with Gary Rhodes and was Head Chef at Petrus under Gordan Ramsay, and now back in his home city of Cambridge, Tristan brings his creative flair and unique style to both the kitchen – as well as on social media.
- 250 grams pudding rice
- 500 milliliters whole milk
- 1 vanilla pod (scraped)
- 10 grams custard powder
- 75 grams butter (melted)
- 150 grams egg whites
- 300 grams soufflé base
- 100 grams caster sugar
- grated nutmeg
- 6 chilled ramekin dishes
To make the soufflé, preheat your oven to 180°C/350°F/gas mark 4.
To make the soufflé base, bring the milk to the simmer in a pan over a medium heat with the vanilla pod.
Wash the rice in water, then mix with the custard powder. Add to a large heatproof bowl. Pour the simmered milk over the rice and cover with clingfilm.
Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Remove the clingfilm and stir regularly until the rice is well cooked, around 45 minutes. Once cooked, refrigerate and cool.
Double butter the cold ramekins using a pastry brush and the melted butter. After the first coating, pop them back in the fridge. When you butter the second time, finish by sprinkling a little caster sugar mixed with grated nutmeg lightly around the ramekins.
Whisk the egg whites. When they have risen halfway, slowly add the caster sugar.
In a clean separate bowl, put in 300g of the rice base at room temperature. Once the egg whites have whipped to a stiff peak, fold in one third of the egg white into the rice base, making sure that the ingredients are properly and thoroughly mixed. Gently fold in the rest of the egg white and spoon the mix into the buttered ramekins.
Bake for five-to-eight minutes, until they have risen well.
Serve straight away, from the ramekins, with some raspberry ripple ice cream on the side.