Rice Souffle

Rice Souffle Recipe

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Lynette !


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

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15 Min
1 Hr 15 Min


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2 Tbsp
2 Tbsp
all-purpose flour
1 1/2 c
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
1 tsp
worcestershire sauce
1/4 tsp
hot sauce
eggs, separated

How to Make Rice Souffle


  • 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.

Printable Recipe Card

About Rice Souffle

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

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