Savoury Rice Soufflé
Wash 2 oz. of rice and then place it in ¾ of a pint of boiling stock (fish or vegetable stock), and cook until the rice swells and is soft without being pulpy. Drain it and let it cool, and then stir into it 1 oz. of fresh butter, 2 or 3 tablespoonsful of tomato purée, salt and pepper the beaten yolks of 2 eggs and then the frothed whites. Bake in a soufflé dish prepared as already described.