Inspired by a soufflé rice dish I used to order at 'Miam Miam'! This restaurant does not exist anymore but I wanted to re-create what I could remember from this dish. I believe it was a French and Japanese fusion dish with a huge 'fluff' on top of tomato rice. I made it vegetarian-friendly but for a fancier version, add in some seafood in to the tomato rice and you'll thank me!
Baking dish
I used Le Creuset's stoneware heart ramekin which is a heart-shaped baking dish.
Without the lid, it measures 11.7cm (l) x 11.5cm (w) x 6.3 cm (h).
If you're interested in purchasing the stoneware heart ramekin I used. It comes with a lid as well.
However, if you've already had a square dish, it would work fine as long as it's also 11cm (l) x 11cm (w) x 6cm (h)
Or if working with a bigger squared dish, modify the measurements of the ingredients to make bigger portions.
Tomato rice
When frying the tomato rice, leave the heat on medium so that the juice from the tomato does not completely evaporate. We would want the juice to evenly coat the rice!
Soufflé
I'm using egg whites for the soufflé on top of the rice.
Using a hand mixer speeds up the process of whipping egg whites to a foamy texture. Whip them for about 50 seconds until it becomes fluffy.
For a crispy top, baking in it in the oven for 10 minutes results in a golden top and the inside of the egg whites will be left fluffy.
For a video tutorial, here's a link to the youtube version for this recipe:
This makes 1 serving
Total time: 1 hour
Ingredients:
1 1/2 medium egg whites
9g Somerset red cheddar cheese
3 cloves garlic
4 baby mushrooms
2 salad tomatoes
1 cup cooked white/multigrain rice
Pinch of thyme
1 tsp sea salt
1 tsp black pepper
Method:
Boil 1/2 cup of dry white rice if using uncooked rice. Otherwise skip this step if you already have a cup of cooked white rice. If going for the multi-grain rice option, add brown rice and tri-coloured quinoa with the white rice. The brown rice and tri-coloured quinoa would cover 50% of the rice mixture while the white rice should cover the other 50%.
Slice the garlic cloves, Somerset red cheddar cheese, chop mushrooms into small cubes and dice the tomatoes.
Using a hand mixer, whip the egg whites until foamy. This will take about 50 seconds.
On a pan under high heat, add about 2 tbsp of olive oil.
Fry garlic slices for 10 seconds then add in diced tomatoes and chopped mushrooms. Continue to fry until the tomatoes and mushrooms soften.
Add in cooked rice into the pan and mix evenly. Mix in a pinch of thyme, 1/2 tsp of salt and pepper.
Transfer 1/3 of the rice mixture into a 11cm (l) x 11cm (w) x 6cm (h) baking dish. Add 1/3 of the chopped Somerset red cheddar cheese and layer it evenly on top of the rice mixture. Repeat this step until the rice mixture and the Somerset red cheddar cheese finishes.
Top the rice mixture with the egg whites, 1/2 tsp salt and pepper.
Bake in a preheated oven for 10 minutes at 190C or until golden with a crusty top.
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