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Annemarie's german apple-rice souffle

Yield: 4 Servings

3/4 c CAROLINA EXTRA LONG GRAIN ENRICHED RICE      1 ea EGG SEPARATED OR TWO EGG WHITES
1 tb HONEY LEMON ZEST FRON 1/2 LEMON      1 ea APPLE PEELED AND DICED
1/4 c RAISINS      1/4 ts VANILLA

RUM OR BRANDY EX- TRACT BRING O LARGE POT OF WATER TO A BOIL. ADD THE RICE AND COOK OVER MEDIUM-LOW HEAT FOR 14 MINUTES OR UNTIL TENDER. DRAIN AND RINSE BRIEFLY WITH COLD WATER. SET ASIDE. PLACE 1 OF THE EGG WHITES IN A SMALL BOWL AND BEAT WITH AN ELECTRIC MIXTURE UNTIL STIFF. PLACE THE YOKE (OR REMAINING WHITE) IN A LARGE BOWL. ADD THE HONEY AND LEMON RIND. BEAT WITH AN ELECTRIC MIXER FOR ABOUT 3 MINUTES. FOLD IN THE RICE APPLE RAISINS AND EXTRACT. FOLD IN THE BEATEN EGG WHITE. COAT A1 1/2 QUART CASSEROLE ITH NON-STICK SPRAY. ADD THE RICE MIXTURE. BAKE AT 350F FOR 25-30 MINUTES OR UNTIL SET. SERVE HOT OR COLD.

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