Boerenkaas Rice Soufflé


Who says leftovers need to be predictable? —let them surprise you. Turn a simple meal into a feast by giving your leftover rice a second act. This soufflé’s airy perfection and rich, cheesy undertones make it a star in its own right. It pairs beautifully as a side dish with leftover lamb shank, and it might just steal the spotlight. One of the best things about rice is it’s versatility, inviting you to experiment and add your own signature touch. Next time you’re wondering what to do with last nights leftovers, don’t just reheat, get creative and reinvent!

Boerenkaas Rice Soufflé

Prep time: 20 minutes | Cooking time: 50 minutes | Serves: 6


135g butter

400 ml full cream milk

750 ml Spekko Royal Umbrella Jasmine Long Grain White Rice (cooked)

120 g parmesan, grated

120 g boerenkaas or matured cheddar, grated

15 ml Dijon mustard

10 g chives, chopped finely

2 ml freshly ground black pepper

10 ml Maldon salt

6 eggs, separated

15 ml Moroccan spice mix

3 lamb shanks, cooked

6 preserved peaches


Preheat the oven to 175֯ C and place in oven rack in the centre of the oven. Use 15 g butter to grease a round cake (23 cm) that will hold 2 litre. In a medium sized pot bring the milk and butter to a gentle simmer over low heat and remove from the stove. 

In a large mixing bowl, stir together the cooked rice, milk, cheese, half of the chives, salt and pepper. Once the mixture is mixed through, whisk the egg yolks in a separate bowl and incorporate into the mixture.

In the bowl of stand mixer, ensure the bowl is clean and dry before whisking the egg whites, whisk the egg whites to stiff peak on a high speed. Gently fold a thirds of the whisked egg whites into the rice mixture, once incorporated fold in the remaining egg whites, ensuring it is not over worked. Bake for 40 minutes, and turn the oven to 230 ֯ C for an additional 8 – 10 minutes until golden brown.

While the soufflé is cooking re-heat the lamb shank in a large skillet with Moroccan spice and add the preserved peaches to the hot pan. Add the remaining chives and serve with the rice soufflé.

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