Title: Annemarie's german apple-rice souffle
 Categories: Desserts, Cheese/eggs
      Yield: 4 Servings
 
    3/4 c  CAROLINA EXTRA LONG GRAIN
           ENRICHED RICE
      1    EGG, SEPARATED, OR TWO EGG
           WHITES
      1 tb HONEY
           LEMON ZEST FRON 1/2 LEMON
      1    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.