Czech Republic Comfort Food Recipe for Apple Rice Souffle

Apple Rice Soufflé showcases the hearty brilliance of basic ingredients in Czech cuisine. This aromatic recipe offers easy preparation and easy satisfaction. With a light, delicious taste and a nuanced medley of flavors and textures, Apple Rice Soufflé is wonderfully filling and works well at meals and as a snack. Whether served hot or cold, this comforting dish is equally tasty.

Other fruits may be substituted for apples to achieve versions which reflect seasonal harvests.

A variation layers this recipe, placing the fruit in the middle. My family's recipe prefers to blend the fruit throughout the mixture. Nevertheless, layering may be done with ease, if desired.

Favorite additions to my family's recipe include:

• apple brandy (jablečný koňak), especially distilled in the area of Velké Losiny, nicknamed "North Moravia Fruit Chamber"
• cranberries (brusinky)
• cranberry juice (brusinková šťáva).

With year-round availability of apples, Apple Rice Soufflé is an engaging dessert for all seasons. My family especially enjoys celebrating the local autumnal harvest with Apple Rice Soufflés galore. From tree to table is an unforgettable culinary experience.

Ingredients for 6 servings

This versatile recipe easily welcomes substitutions of seasonal fruits for apples.

3 cups milk

1 cup rice

juice and zest of 1 lemon

1 stick butter (= 4 ounces = 1/2 cup butter)

1/2 teaspoon cinnamon

1/2 cup powdered sugar

3 eggs, separated

1/2 cup slivered almonds

3 apples, thinly sliced and chopped

1 teaspoon vanilla extract

1/8 teaspoon sea salt

1. Preheat oven to 350°F (180°C.; Gas Mark 4).

2. In medium pan over medium heat, stir frequently while bringing milk to a boil.

• Add rice and cook, stirring regularly, until done, about 15 minutes.
• Remove from burner. Stir in lemon juice and zest. Set aside to cool.

3. In medium bowl cream butter, cinnamon, and sugar. 

• Stir in egg yolks and beat until foamy.
• Lightly fold in almonds, apples, and rice.

4. In small bowl sprinkle egg whites with salt and beat until stiff peaks form. 

• Fold 2/3 of egg whites into rice mixture and set remaining 1/3 in refrigerator to chill.

5. Pour rice mixture into greased medium soufflé dish and bake for 45 minutes. 

• Transfer soufflé dish to stovetop or towel on counter; do not turn off oven.

6. Retrieve egg whites from fridge and beat if necessary for about 1 minute to restore stiffness. 

• Spread evenly across top of rice mixture.
• Return soufflé to oven to bake until topping begins to brown, about 15 minutes.

May be served immediately or set in refrigerator to chill for several hours and serve cold later.

Servings: 6.

My special thanks to talented artists and photographers/concerned organizations who make their fine images available on the internet.

Lužec nad Vltavou, Central Bohemain Region, western Czech Republic: elPadawan, CC BY SA 2.0, via Flickr @ https://www.flickr.com/photos/7776449@N06/7128250405/

Le Souffle, Paris: Amy Ross (telepathicparanoia), CC BY-ND 2.0, via Flickr @ https://www.flickr.com/photos/donutgirl/2328903804/

cranberry apple souffe: Eugene Kim (eekim), CC BY 2.0, via Flickr @ https://www.flickr.com/photos/eekim/3104481516/

Czech Republic: Susana Vazquez, CC BY SA 2.0, via Flickr @ https://www.flickr.com/photos/27248690@N05/2876084289