Carnaroli rice and lemon souffle


by: Vicky

The rice of the northern Lomellina region and the big Sorrento lemons from the southern Amalfi coast brought together in a soufflé — for me this is an incredible dessert. We use carnaroli rice be- cause it becomes very creamy but retains its shape and bite. Technically, of course, we could make a more perfect, symmetrically risen soufflé in a ramekin dish, but the flavor that infuses into the rice when you cook the souffle inside the halved lemons is just beautiful — this is really one of those dishes that people go mad for whenever it is on the menu. If you can't find Sorrento lemons, look for big, thick—skinned ones that are all the same size, so that the soufflés cook for a similar length of time — or, if you like, you can use oranges.


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serves: 6

18 tablespoons carnaroli rice

8 1/2 cups milk

1/2 vanilla bean (split lengthwise)

5 teaspoons orange juice

1/4 cup superfine sugar

1/4 cup unsalted butter

3 large similar-sized lemons (preferably Sorrento, or oranges)

1/2 cup cornstarch

3 leaves gelatin (soaked in water and squeezed)

For the meringue:

1 cup egg whites (from 7-8 large eggs)

1 cup scant superfine sugar

Nutrition Facts
Carnaroli rice and lemon souffle

Servings Per Recipe: 6

Amount per Serving

Calories: 581

  • Total Fat: 20 g
  •     Saturated Fat: 12.4 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 68.7 mg
  • Sodium: 87 mg
  • Total Carbs: 82.9 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 42 g
  • Protein: 18 g

how is this calculated?

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1.  Put a tray into the fridge so that it gets really cold. Preheat the even to 390°F.

2.  Put 1/3 cup plus 1 tablespoon of the rice into a pan with half tho milk, bring to a boil, then turn down to a simmer and "over-cook", i.e., until the rice is really soft. Blond the rice and milk with an immersion blender until smooth, and pass through a fins sieve. Set aside.

3.  Put the rest of the milk in a pan, add the vanilla bean, scraping in the seeds. and bring to a boil. Add the remaining rice and this time cook until it is al dente (just firm to the bite). Drain through a fine sieve, take out the vanilla bean and spread the rice out on the tray you have chilled in the fridge — this will stop it from cooking any more. Leave in a cool place (though not in the fridge) so that it cools as quickly as possible.

4.  Warm the orange juice and sugar in a pan. When the sugar has dissolved, take off the heat, add the butter, and whisk until it is properly incorporated. Leave this at room temperature while you prepare your lemons or oranges.

5.  Trim each cud of the fruit until flat, then cut in half across the width. Scoop out all the flesh with a spoon and discard it, leaving you with 6 fruit "ramekins". Put in the fridge for 30 minutes to an hour.

6.  Brush the inside and rims of the fruit with the orange juice mixture, making sure every hit is completely covered — this is to make sure that the inside, and particularly the rims, are completely sealed and smooth, so that the scuffle doesn't catch as it rises. Lay upside down on a tray lined with a sheet cf parchment paper and put hack in the fridge for about 5 minutes, so that any excess syrup can drain off, then turn them upright again and leave in the fridge until you need them.

7.  With a knife, chop through the cooled rice grains to produce finer pieces and put into a howl.

8.  Put the reserved rice "milk" back on the heat, keeping back about 4 tablespoons. Mix this with the cornstarch. When the rice mixture comes to the boil, add the cornstarch mixture, stirring all the time, and simmer for about a minute to cook out the flavor of the flour. Take off the heat and add the gelatine. When the gelatine has dissolved, pour the mixture over the rice grains, stirring all the time, as the mixture will now be very thick.

9.  To make the meringue, put the egg whites into a mixer and whisk until you can make a trace with the whisk. Add the sugar very slowly, until you can form firm peaks. Very carefully and lightly, begin to fold the meringue into the rice mixture — incorporate a third of it first and fold it in completely, then, again, but very lightly, fold in the rest. li is important not to overwork the mixture, as you are trying to trap as much air into it as possible, to enable the soufflé to rise.

10.  The easiest way to fill your fruit containers evenly is to spoon the mixture into a piping bag with a large hole and pipe it in to about 1/4 inch below the rim. Alternatively, you can just spoon it in. Put the souffles into the oven for around 8 minutes until they are puffed up and golden. Don't open the oven door before then.

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