Recipe by Anna Chiarini: Rice pudding, apricot and rose water soufflé. It is recommended not to open the oven during the baking time.


  • 200 g rice flour
  • 40 ml Extra virgin olive oil - Castillo de Canena Arbequina Family Reserve
  • 70 g apricots peeled
  • 30 g coconut sugar
  • 4 eggs separate the yolks from the whites
  • 20 ml rose water
  • Salt to taste
  • Almond crushed to taste for garnish (optional)
  • Coconut flakes to taste for garnish (optional)
  • Extra virgin olive oil - Arbequina Family Reserve to grease the ramekins


  • Preheat the dry cooker to 180°C (360°F).
  • Puree the apricots in a blender.
  • Make a ravioli with olive oil and rice flour.
  • Remove from the heat and add the egg yolks, incorporating everything quickly.
  • Mix the rose water with the coconut sugar and blend into the main mixture. Stir in everything homogeneously.
  • Beat the egg whites with a pinch of salt.
  • When the main mixture has cooled, incorporate the beaten egg whites, folding them with a movement from bottom to top and repeating the operation until obtaining a homogeneous mixture.
  • Do not beat: the air will be lost and the soufflé will not rise.
  • Grease the moulds with olive oil and add almonds and coconut flakes (optional).
  • Pour the Soufflé mixture into the ramekins and place them in the oven for 20-30 minutes, depending on how quickly they curl.
  • Once they are ready, quickly but carefully remove them from the oven.