Butter the mold and sprinkle the sides with sugar.
Turn on the oven th. 6 ( 200°C ).
Wash and brush the orange, dry it, rub the pieces on the zest to flavor them. Sweeten the milk placed in a saucepan. Take 1/2 bowl of this cold milk and boil the rest.
Dissolve the cream of rice in a bowl, gradually adding the cold milk. Pour into the boiling milk, stirring constantly. The mixture thickens immediately.
Away from the heat, add the butter and egg yolks. Stir again and let cool.
Before putting in the oven, add the liqueur and the stiffly beaten egg whites. Mix gently without stirring so that the batter passes over the egg whites.
Pour into the mold 2/3 full.
Bake for 30 minutes. without opening the oven for the first 20 minutes. This soufflé must rise and burst.
You can dust with icing sugar before serving.
Source:Les Bons Desserts. Claude Mignières.
