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Cheesy Rice Souffle

Source: USA Rice Federation
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  6 servings
3 cups cooked brown rice
1 2/3 cups hot milk
1/2 cup butter, cut into small pieces
4 ounces Parmesan cheese, freshly grated
4 ounces Swiss cheese, grated
6 eggs, separated
Salt and pepper to taste
Preheat oven to 350 degrees. In large bowl, combine rice with milk, butter, Parmesan and Swiss cheeses; set aside. Beat egg whites until stiff in large bowl. Beat egg yolks in small bowl and add to cooled rice mixture. Gently fold egg whites into rice mixture and pour into a lightly-greased 2-quart souffl� dish. Bake on middle rack in preheated oven 30 minutes; increase heat to 450 degrees for an additional 8 to 10 minutes, or until top is golden brown.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Nutrition Facts per Serving
Yield:   6 servings
Calories: 509
Fat. Total: 34g
Fiber: 2g
Carbohydrates, Total: 28g
Sodium: 647mg
% Cal. from Fat: 60%
Cholesterol: 270mg
Protein: 23g
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