Cheese and Rice Soufflé

Source: More-with-Less Cookbook
Date tried: April 17, 2018
Yield: 5 servings
Time needed: 1 hour

Prior preparation needed.
Cook rice (save extra from a previous meal to use here).

I was so pleased that this turned out well. Enjoyed by all.

Cheese and Rice Soufflé

Cheese and Rice Soufflé
2 Tbsp. margarine
3 Tbsp. flour
3/4 cup milk
2 cups sharp cheese, shredded

4 egg yolks, slightly beaten (reserve whites)
1/2 tp. salt
dash pepper
1 cup cooked rice

4 egg whites

Preheat oven to 350oF.

Make a white sauce with the margarine, flour and milk. (This will make a fairly thick sauce.)
Add the shredded cheese and cook over low hear, stirring constantly, until cheese melts.

Mix together egg yolks, salt, pepper and cooked rice.
Add to the cheese sauce and mix well.
Pour cheese-rice mixture into a bowl.

Beat egg whites until stiff but not dry.
Gently fold into cheese/rice mixture.
Turn into a greased soufflé bowl.
Form a crown by making a shallow path with a spoon about 1” in from edge all the way around.
Bake 40 minutes and serve at once.

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