Rice souffle with raspberry sauce

Ingredients

• 150 g Arborio rice
• 750 ml Milk, low fat
• 60 g Honey
• 3/4 pinch Salt
• 4 ml Vanilla extract
• 40 g Butter
• 3 3/4 pcs Egg
• 380 g Raspberries

Method

1. In a large saucepan, bring the milk, rice, 50 g of honey and the vanilla extract to a boil, stirring frequently.
2. Spread a 25x30 cm baking dish with a sponge, then stir the remaining butter into the cooked rice pudding and cool to room temperature.
3. Separate the eggs and add the yolks to the rice.
4. Whip the whites with a pinch of salt until stiff, then gently stir into the rice.
5. Preheat the oven to 180 °C.
6. Pour the rice into the pan and bake in the preheated oven for 30 minutes until golden brown.
7. Prepare the raspberry sauce: boil the raspberries with a little water and the remaining 30 g of honey, stirring continuously.
8. When the rice cooked, place on a plate and serve with the raspberry sauce.