I love to experiment the combination of various food. I have recreated this dish from Epicurious wild rice souffle; link is attached at the bottom. My first time making the souffle.
I trust cooking is not just because we have to eat so we cook. For me, cooking is an interest of heart, hobby, craving for various food and art of loving food by creating, experimenting, exploring and developing culinary skill to the next level.
Out there chefs, professional cooks and some people would argue it is. To me a souffle would be like the famous Leaning Tower of Pisa in Italy. Souffle is one of a kind dish that is delicate to make and yet it require a strong foundation mentioned above from the cook. A foundation that all chefs trust is necessary to keep it from collapsing creating the airy architecture. Souffle can be served as a sweet dessert with chocolate or berries, or a savory meal with sausage and rice.
Souffle are basically separating egg whites and yolks. The egg whites are beaten until stiff peaks form to get the airy tops souffle, while the egg yolks are beaten and combined with other ingredients to create a sweet or savory souffle.
My souffle has yellowy puffiness though it’s not like the Leaning Tower. It has chicken flavoured rice and sausage. I am pleased that it did not collapse, is delicious, extra ordinary recreation and has sausage mushrooms salad as side with sweet chili sauce to satisfy my stomach.
Let’s get organised and with love to bake this souffle. Enjoy!!!!!!
Chicken Flavoured Ingredients
2 cups cooked rice (I use my left over chicken flavoured rice: long grain)
Ingredients to add to make chicken flavoured rice
1 medium size whole chicken, bought in prepacked; cleaned
Enough water to sit the chicken inside to make chicken stock
2 inches whole ginger
a handful of black peppercorn
1/2 bulb of garlic
4 stalks of spring onions, tied into knot
salt to taste
5 Tbs sesame oil
2 cooked sausages, slice thinly diagonally
8 dried mushrooms, soak overnight, then sliced thinly
5 Tablespoons butter, plus a small cube to grease ramekins or oval baking dish
2 – 5 Tbs bread crumbs to coat ramekins or oval baking dish
3 Tbs flour
pinch of salt
pinch black pepper
1 and 1/2 cup milk heated (use skim milk)
a handful of herbs: basil, thyme, sage, spring onion, rosemary, parsley, chopped finely
3 egg yolks
4 egg whites, stiffly beaten + 1/8 tsp cream of tartar
2 – 4 Sausage, cut diagonally and cooked
4 – 8 mushrooms, thinly sliced
1 packet mixed salad
Sweet chilli sauce to dress the salad
Prepare rice over night:
Wash, drain well and pat dry rice. In a fry pan heat 3 Tbs oil plus a good knob of butter, add 1 Tsp minced garlic, 1 Tsp minced ginger stir fry till fragrant. Then add rice with 2 Tsp of chicken powdered stock with 1/4 cup of water, pepper and 1/8 Tsp oyster sauce (OPT) for light brown colour. Mix well and then transfer to rice cooker to cook, instead of water only; use water and chicken stock about 2 and 1/2 to 3 cups (a bit moist is good).[See Note below].
The next day: Preheat oven to 190° C. Greased with butter and coat with bread crumb on the ramekin. I use oval baking dish.
In medium saucepan, melt butter. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently. Increase heat to medium. Add milk and herbs, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add a ladle of chicken flavoured rice and mix well. Remove from heat.
In medium bowl, beat egg yolks until thick and lemon coloured. Add a bit at a time to sauce, stirring constantly so egg yolks will not curdle. Then mix in the remainder warm up chicken flavoured rice (crush a bit so not lumpy). Cool for 20 minutes.
Gently fold 1/3 beaten egg whites then mix gently fold to coat but not really cover into rice mixture reserve a bit for topping. Place in ramekins or oval baking buttered dish. Top some egg whites on top. Bake for 20 -25 minutes or until set and golden brown. It will sink a bit if you open the oven door while it is cooking. Serve immediately with cooked sausage, mushrooms and salads; drizzle some sweet chilli sauce or on its own.
Note: To make the chicken stock see the ingredients to make chicken flavoured rice above. Reserved the meat from the chicken; discard the bones, together with sausages, and mushrooms to add into the cooked rice; I shredded the chicken meat; you can cut if you want.
Cooked the sausages and mushrooms in a bit of oil until mushrooms soft and sausages are cooked for 5-7 minutes. Separately cooked the other sausages.
Check out the original recipe https://www.epicurious.com/recipes/member/views/LONG-GRAIN-WILD-RICE-SOUFFLE-50145169