1 c. (1 1/2 dl.) long grain rice
2 c. (3 dl.) water
2 cans (500 g.) shrimp
3 1/2 oz. (100 g.) fresh mushrooms
2 tbsp. butter
1 can lobster soup
1 glass dry sherry

SOUFFLE:

4 egg whites
3/4 c. (50 g.) mayonnaise
2-3 tbsp. Dijon mustard

Boil rice and water together for 16 minutes and allow to cool. Put the boiled rice in a greased souffle dish, about 18 cm. wide and 12 cm. deep. Clean and dice the mushrooms.

Melt the butter in a frying pan until hot and quickly fry the mushrooms. Add the lobster soup and the sherry and bring to the boil, stirring constantly. Add the shrimp and pour the mixture over the rice.

Beat the egg whites until stiff and then gently fold in the mayonnaise and mustard. Pour the mixture into the souffle dish and bake on the bottom shelf of the oven at 250 degrees C (500 degrees F) for about 15 minutes. Serve immediately with French bread and a lightly seasoned salad. Serves 6-8.