Buy all ingredients right below the recipe
Ingredients
- 280 g short-grain rice
- 250 g cow's milk cottage cheese
- 400 ml milk
- 4 pcs eggs
- 30 g butter
- 100 g cane sugar
- 30 g raisins
- 50 g honey
- 700 g fresh apricots
- 1 teaspoon vanilla extract
- 1 pc lemon zest
- 1 pinch salt
- 1 tablespoon breadcrumbs for greasing the dish
- fresh mint for garnish
Steps
- 1Rinse the rice thoroughly, then place it in a pot. Add the milk and 200 ml of water, then season with a pinch of salt. Cook over low heat, stirring frequently, until tender (approx. 15-20 minutes). Once done, set aside to cool.
- 2Preheat the oven to 180°C (top and bottom heat).
- 3For the filling, mix the cottage cheese with one egg, honey, and raisins. Wash the apricots, cut them in half, and pit them.
- 4Separate the remaining three eggs. Mix the yolks with the cooled rice, melted butter, 40 g of cane sugar, grated lemon zest, and vanilla extract. Mix thoroughly.
- 5Grease a baking dish with butter and sprinkle with breadcrumbs (or line with baking paper). Pour the rice mixture into the dish and smooth it out. Spread the cottage cheese filling over it, then arrange the halved apricots on top.
- 6Place the dish on the middle rack of the oven and bake for 25 minutes. Meanwhile, beat the three egg whites with the remaining 60 g of sugar until stiff peaks form. After the baking time, spread the meringue over the top of the soufflé and grill for another 3 minutes until the top is golden brown.
- 7Serve garnished with fresh mint.
