Rice Souffle

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 cups cooked long-grain rice
• 1 1/2 cups shredded sharp cheddar cheese
• 1 tablespoon minced green onion
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon tabasco sauce
• 3 eggs, separated

Recipe

• 1 melt butter in heavy saucepan over low heat.
• 2 add flour, stirring until smooth.
• 3 cook 1 minutes, stirring constantly.
• 4 gradually add milk and cook until mixture is thickened and bubbly.
• 5 add rice and next 6 ingredients.
• 6 stir well and remove from heat to cool completely.
• 7 beat egg yolks at high speed of an electric mixer until thick and lemon colored.
• 8 add egg yolks to rice mixture and stir well.
• 9 beat egg whites (at room temperature) until stiff peaks form.
• 10 fold 1/3 of beaten egg whites into rice mixture.
• 11 gently fold in remaining egg whites.
• 12 spoon rice mixture into an ungreased 1-1/2 quart casserole.
• 13 bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean.
• 14 serve immediately.