Cheesy Rice Souffle
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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Persons
6
Serving Size
1 serving
Notes
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 3 cups cooked brown rice
- 1 2/3 cups hot milk
- 1/2 cup butter, cut into small pieces
- 4 ounces Parmesan cheese, freshly grated
- 4 ounces Swiss cheese, grated
- 6 eggs, separated
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. In large bowl, combine rice with milk, butter, Parmesan and Swiss cheeses; set aside.
- Beat egg whites until stiff in large bowl. Beat egg yolks in small bowl and add to cooled rice mixture. Gently fold egg whites into rice mixture and pour into a lightly-greased 2-quart souffle dish. Bake on middle rack in preheated oven 30 minutes; increase heat to 450 degrees for an additional 8 to 10 minutes, or until top is golden brown.