Strawberry rice soufflé with raspberry sauce – Hungarian recipes

This delicious dessert is prepared differently from household to household. We think our fruit-enriched variation will quickly became a favourite of yours, or even an idea for rejuvenating your grandmother’s own recipe.


  • 5 eggs
  • 15 dkg sugar
  • pinch of salt
  • 40 dkg rice cooked in milk, cold
  • the scraped out interior of 1 vanilla bean
  • 25 dkg fresh strawberries, chopped
  • butter, breadcrumbs

Separate the eggs, beating the yolks with half the sugar until frothy. Beat the whites with the other half of the sugar until stiff.  Flavour the rice, previously cooked and cooled, with vanilla. Carefully add the egg yolk mixture, folding in the fruit, followed by the stiffened egg whites. Pour into a buttered baking mould sprinkled with bread crumbs. Bake at 160 degrees for 50 minutes or until golden brown.  Check for doneness with a toothpick. Serve with raspberry sauce and a sprinkling of powdered sugar.

Tip: Raspberries, blackberries, or whortleberries may be used in place of the strawberries. Where a softer soufflé is preferred, add 5-6 dkg of butter to the egg yolks.