Rice Souffle Recipe

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Rice Souffle

Lynette !

By
@breezermom

Fluffy rice!! A side you can put in the oven while you are working on the main dish.


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Rating:

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Serves:

6

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

2 Tbsp
butter
2 Tbsp
all-purpose flour
1 1/2 c
milk
2 c
cooked long grain rice
1 1/2 c
sharp cheddar cheese, shredded (6 ounces)
1 Tbsp
green onions, minced
1 Tbsp
fresh parsley, minced
1 tsp
salt
1 tsp
worcestershire sauce
1/4 tsp
hot sauce
3
eggs, separated

Directions Step-By-Step

1
Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add rice and the next 6 ingredients; stir well. Remove from heat, and let cool completely.
2
Beat the egg yolks at high speed of an electric mixer until thick and lemon colored. Add the egg yolks to the rice mixture; stir well.
3
Beat the egg whites (at room temperature) at high speed until stif peaks form. Fold one-third of the beaten egg whites into rice mixture; gently fold in the remaining egg whites.
4
Spoon the rice mixture into an ungreased 1 1/2-quart casserole. Bake, uncovered, at 325° for 45 minutes to 1 hour or until a knife inserted in the center of the souffle comes out clean. Serve immediately.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Diabetic