Rice soufflé

Pour the milk into a microwaveproof bowl and stir in the sugar, rice, vanilla essence and salt.
Heat the mixture on full power for about 4 minutes, then turn down to half heat and leave to cook for a further 10 minutes until done, stirring in the butter 5 minutes before the end of cooking time.
Leave to cool in a bowl of cold water for about 15 minutes.
Separate the eggs and whisk the whites to form stiff peaks. Fold the egg yolks, the whisked egg whites and grated lemon rind carefully into the rice mixture.
To make as a soufflé, grease a soufflé dish with butter, then sprinkle with breadcrumbs.
Pour in the rice mixture.
Sprinkle with icing sugar and cook in a preheated oven at 200 ºC for about 40 minutes.