- A method for preparing a food composition based on cream of rice, in particular a food composition in the form of a soufflé and containing cream of rice, which final texture is situated between the traditional soufflé and bread crumbs, characterized in that comprising the steps of: - preparing a first composition by performing in succession the steps of: - mixing a first predetermined amount of liquid E 1 and a predetermined amount of cream of rice CR until obtaining a homogeneous fluid; - heating the homogeneous fluid over low heat, and adding a second predetermined amount of liquid E 2 until obtaining a whitish liquid, and avoiding the formation of lumps; - while stirring, heating the whitish liquid obtained over high heat until obtaining a homogeneous viscous paste; - cooling the viscous paste obtained to room temperature; - preparing a second composition, from the cooled first composition, by successively performing the sub-steps of: - diluting the first composition into a viscous paste, especially by means of a beater-mixer; - gradually adding to the diluted paste a predetermined amount of semolina S, until obtaining a homogeneous paste; - preparing a third composition, from the second composition obtained, by successively: - progressively adding a third predetermined amount of liquid E 3 to the second composition, then - adding a predetermined quantity of yeast L to this mixture; - pouring the third composition in at least one mold; - steaming the composition poured in the mold at a temperature close to 100°C for a period of between 2 and 15 minutes; - immediately after steaming, rapidly cooling said at least one mold; - after cooling, demolding the food composition obtained; the method wherein: E 1 represents between 15 and 40% by weight of the total composition before steaming; E 2 represents between 15 and 40% by weight of the total composition before steaming; E 3 represents between 15 and 40% by weight of the total composition before curing; CR represents between 10 and 50% by weight of the total composition before steaming; S is between 7 and 20% by weight of the total composition before steaming, and L represents from 1 to 3% by weight of the total composition before steaming. - preparing a first composition by performing in succession the steps of: - mixing a first predetermined amount of liquid E 1 and a predetermined amount of cream of rice CR until obtaining a homogeneous fluid; - heating the homogeneous fluid over low heat, and adding a second predetermined amount of liquid E 2 until obtaining a whitish liquid, and avoiding the formation of lumps; - while stirring, heating the whitish liquid obtained over high heat until obtaining a homogeneous viscous paste; - cooling the viscous paste obtained to room temperature; - mixing a first predetermined amount of liquid E 1 and a predetermined amount of cream of rice CR until obtaining a homogeneous fluid; - heating the homogeneous fluid over low heat, and adding a second predetermined amount of liquid E 2 until obtaining a whitish liquid, and avoiding the formation of lumps; - while stirring, heating the whitish liquid obtained over high heat until obtaining a homogeneous viscous paste; - cooling the viscous paste obtained to room temperature; - preparing a second composition, from the cooled first composition, by successively performing the sub-steps of: - diluting the first composition into a viscous paste, especially by means of a beater-mixer; - gradually adding to the diluted paste a predetermined amount of semolina S, until obtaining a homogeneous paste; - diluting the first composition into a viscous paste, especially by means of a beater-mixer; - gradually adding to the diluted paste a predetermined amount of semolina S, until obtaining a homogeneous paste; - preparing a third composition, from the second composition obtained, by successively: - progressively adding a third predetermined amount of liquid E 3 to the second composition, then - adding a predetermined quantity of yeast L to this mixture; - progressively adding a third predetermined amount of liquid E 3 to the second composition, then - adding a predetermined quantity of yeast L to this mixture; - pouring the third composition in at least one mold; - steaming the composition poured in the mold at a temperature close to 100°C for a period of between 2 and 15 minutes; - immediately after steaming, rapidly cooling said at least one mold; - after cooling, demolding the food composition obtained; E 1 represents between 15 and 40% by weight of the total composition before steaming; E 2 represents between 15 and 40% by weight of the total composition before steaming; E 3 represents between 15 and 40% by weight of the total composition before curing; CR represents between 10 and 50% by weight of the total composition before steaming; S is between 7 and 20% by weight of the total composition before steaming, and L represents from 1 to 3% by weight of the total composition before steaming.