Sausage and rice souffle

Made by Helen
Made by Helen

As I loves to experiment the combination of various food. I have recreated this dish. My first time making the souffle. Its a combination of Asian culinary cooking and Western style cooking. Hope you will try it.

Asian 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 chinese sausages, slice thinly diagonally
8 dried mushrooms, soak overnight, then sliced thinly

Western Ingredients

5 Tablespoons butter, plus a sml cube to grease ramekins or oval baking dish
2 – 5 Tablespoon bread crumbs to coat ramekins or oval baking dish
3 Tablespoons 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

Sides/ Servings:

2 – 4 Sausage, cut diagonally and cooked
4 – 8 mushrooms, thinly sliced
1 packet mixed salad
Sweet chilli sauce to dress the salad

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Method

Prepare rice over night:

Wash, drain well and pat dry rice. In a fry pan heat 3 Tbs oil + 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 for light brown color. 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.

In medium sauce pan, 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 colored. 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.

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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 chinese sausages, and chinese mushrooms to add into the cooked rice; I shredded the chicken meat; you can cut if you want.

Cooked the chinese 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 http://www.epicurious.com/recipes/member/views/LONG-GRAIN-WILD-RICE-SOUFFLE-50145169

#longgrainrice,#chicken,#driedmushrooms,#chinesesausages,#eggyolks
#eggwhites,#skimmilk,#basil,#thyme,#sage,#springonion,#rosemary,#parsley
#butter,#pinterest,#creamoftatar,#longgrainwildricesouffle

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