Rice Souffle with Raspberry Sauce

Directions

Combine milk, rice butter, salt and lemon peel in a 2 quart saucepan.

Cook over medium heat 30 to 40 minutes until rice absorbs all of the milk.

Remove from heat; cool.

Beat egg yolk and confectioners' sugar in a medium bowl until light-colored and fluffy.

Stir into cooled rice.

Whip egg whites in a large bowl until soft peaks form.

Add granulated sugar ¼ cup at a time, beating until glossy and stiff peaks form.

Fold egg white into rice mixture.

Pour into a 13 by 9 by 2 inch pan that has been greased and dusted with powerdered sugar.

Bake in a 350-degree oven 45 to 50 minutes or until set and golden brown.

Cut into squares.

Serve warm with Raspberry sauce.

RASPBERRY SAUCE Combine raspberries, sugar, ½ cup of the water and the lemon juice in a small saucepan.

Cook over low heat 10 to 15 minutes, stirring occasionally until raspberries fall apart.

Remove from heat; strain to remove seeds.

Combine remaining ¼ cup water with cornstarch in small bowl.

Return sauce to heat, add cornstarch mixture.

Heat stirring, 2 to 3 minutes more or until thickened.

Serve sauce, drizzled over individual serving of rice souffle.