(Recipe #22, page 166)
Ingredients; ¾ pound [1-3/4 cups] of rice, ¼ pound of butter, ¼ pound [1/2 cup] of sugar, vanilla, a scant 1¾ quarts [7 cups] of milk, 8 eggs, apricot preserves, apricot puree.
Bring the rice to a boil, drain it, then cook it in the milk with butter, sugar, and a piece of vanilla until it is soft and thick; the grains must remain whole. Let it cool and stir in the egg yolks followed by the stiffly beaten whites. Place a layer of rice and a layer of preserves in the mold and bake for 1 hour. At the very beginning the bottom source of heat must be reduced a bit.
When the soufflé is removed, put the puree in its center and around it.
Translated by David Green.