Cheese & rice souffle

Yield: 10 servings

Measure Ingredient
¼ cup Butter or margarine
¼ cup Flour
1½ cup Milk
2 cups Cheddar cheese,grated
1½ cup Rice,cooked
2 tablespoons Parsley,minced
¼ teaspoon Salt
1 dash Pepper
6 Eggs,separated

1. Melt butter in a saucepan; blend in flour, stirring.

2. Add milk; cook, stirring constantly, until sauce is thickened.

3. Add cheese; continue cooking only until cheese is melted.

4. Stir in rice, parsley and seasonings; remove from heat.

5. Slowly add egg yolks, well beaten, stirring to blend.

6. Beat egg whites until stiff but not dry; gently fold cheese mixture into egg whites.

7. Pour mixture into an oiled 2½-quart casserole; with back of spoon, make a groove around top of souffle about 1 inch from edge of dish.

8. Bake in preheated 325'F. oven 1 hour and 20 minutes.

Submitted By MICHAEL ORCHEKOWSKI On 10-10-94

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