Rice Souffle Recipe #112692
This turned out to be my favorite dish this Christmas! This is not a skimpy rice dish. It puffs up beautifully (and evenly) in your pan and resembles a hearty potato dish. Everyone loved it at our table. It would go just as nicely with a steak dinner, too. This was taken from a church cookbook in Virginia. I doubled it and cooked it in a 9x13 pan.
1¼ hours | 20 min prep
SERVES 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
- Melt butter in heavy saucepan over low heat.
- Add flour, stirring until smooth.
- Cook 1 minutes, stirring constantly.
- Gradually add milk and cook until mixture is thickened and bubbly.
- Add rice and next 6 ingredients.
- Stir well and remove from heat to cool completely.
- Beat egg yolks at high speed of an electric mixer until thick and lemon colored.
- Add egg yolks to rice mixture and stir well.
- Beat egg whites (at room temperature) until stiff peaks form.
- Fold 1/3 of beaten egg whites into rice mixture.
- Gently fold in remaining egg whites.
- Spoon rice mixture into an ungreased 1-1/2 quart casserole.
- Bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean.
- Serve immediately.
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5 stars