Rice soufflé

• 3 TBSP FLOUR
• 2 TBSP BUTTER, melted
• 3 CUPS MILK
• 1 CUP RICE
• 75 GRAM SUGAR
• 3 EGGS, split
• 4 CANNED PEACHES, halved

Bring the milk with the cream to the boil. Mix the sugar with the eggs and the vanilla sugar. Switch off the heat and mix the milk/cream mixture with the eggs. Pour this in a greased oven dish. Sprinkle with nutmeg. Fill a baking tray with water and put the oven dish in the water. Put the baking tray in the oven and bake 45 minutes at 150 degrees Celsius. Allow the custard to cool down before serving.

Bring the milk to the boil with the rice and simmer for half an hour. Add the flour, the butter, the egg yolks and the sugar, stir well. Beat the egg whites until fluffy, add them to the rice, stir carefully. Distribute the peaches over the bottom of a greased oven dish and spoon the rice on top. Bake the soufflé half an hour at 180 degrees Celsius.