Recipe: Rice Souffle (with cinnamon and raisins, Pennsylvania Dutch recipe, 1930's)

RICE SOUFFLE

2 quarts boiling water (8 cups)
1 tbsp salt (or to taste)
1 cup rice
4 eggs, separated
3/4 cups sugar
1 quart milk
1/2 cup raisins
1/2 tsp ground cinnamon

Add the salt to the boiling water and after washing rice in several waters, stir slowly into the boiling water. Cook without stirring for 20 or 25 minutes or until rice is tender. Drain off water.

Beat the yolks of eggs and add the sugar and mix with the milk. Stir into the cooked rice and mix well. Add the raisins and cinnamon.

Beat the whites of eggs stiff and fold into the rice mixture. Pour into a buttered baking dish.

Bake at 325 degrees F for 1 hour.

Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936