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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Melt 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.
2Beat 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.
3Beat 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.
4Spoon 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