Rice Souffle

Ingredients

• 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

Directions

1. 1

   Melt butter in heavy saucepan over low heat.

2. 2

   Add flour, stirring until smooth.

3. 3

   Cook 1 minutes, stirring constantly.

4. 4

   Gradually add milk and cook until mixture is thickened and bubbly.

5. 5

   Add rice and next 6 ingredients.

6. 6

   Stir well and remove from heat to cool completely.

7. 7

   Beat egg yolks at high speed of an electric mixer until thick and lemon colored.

8. 8

   Add egg yolks to rice mixture and stir well.

9. 9

   Beat egg whites (at room temperature) until stiff peaks form.

10. 10

    Fold 1/3 of beaten egg whites into rice mixture.

11. 11

    Gently fold in remaining egg whites.

12. 12

    Spoon rice mixture into an ungreased 1-1/2 quart casserole.

13. 13

    Bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean.

14. 14

    Serve immediately.