1 qt Whole milk
1 c  Uncooked, medium-grain rice
2 tb Butter
1 ts Salt
1/2 ts Grated lemon peel
8    Eggs yolks
1 c  Confectioners sugar
8    Egg whites
1/2 c  Granulated sugar, dived use
Raspberry sauce
Receipe follows

Combine milk, rice butter, salt and lemon peel in a 2 quart saucepan. Cook
over medium heat 30 to 40 minutes until rice absorbs all of the milk.
Remove from heat; cool. Beat egg yolk and confectioners sugar in a medium
bowl until light-colored and fluffy. Stir into cooled rice. Whip egg
whites in a large bowl until soft peaks form. Add granulated sugar 1/4 cup
at a time, beating until glossy and stiff peaks form. Fold egg white into
rice mixture. Pour into a 13 by 9 by 2 inch pan that has been greased and
dusted with powerdered sugar. Bake in a 350-degree oven 45 to 50 minutes or
until set and golden brown. Cut into 18 squares. Serve warm with Raspberry
sauce. RASPBERRY SAUCE 2 cups raspberries 1 1/3 cups sugar 3/4 cup cold
water, divided use Juice of 1 lemon 1 Tablespoon cornstarch Combine
raspberries, sugar, 1/2 cup of the water and the lemon juice in a small
saucepan. Cook over low heat 10 to 15 minutes, stirring occasionally until
raspberries fall apart. Remove from heat; strain to remove seeds. Combine
remaining 1/4 cup water with cornstarch in small bowl. Return sauce to
heat, add cornstarch mixture. Heat stirring, 2 to 3 minutes more or until
thickened. Serve sauce, drizzled over individual serving of rice souffle.
Makes 16 servings.