Cheesy Rice Souffle
- 3 cups cooked brown rice
- 1 2/3 cups hot milk
- 1/2 cup butter, cut into small pieces
- 4 ounces Parmesan, freshly grated
- 4 ounces Swiss cheese, grated
- 6 eggs, separated
- Salt and pepper, to taste
Preheat the oven to 350 degrees F. In a large bowl, combine the rice with the milk, butter, Parmesan and Swiss cheeses; set aside. Beat the egg whites until stiff in a large bowl. Beat the egg yolks in a small bowl and add to the cooled rice mixture. Gently fold the egg whites into rice mixture and pour into a lightly greased 2-quart soufflï¿½ dish. Bake on the middle rack in the oven 30 minutes; increase the heat to 450 degrees F for an additional 8 to 10 minutes, or until the top is golden brown.
Recipe reprinted by permission of USA Rice Federation. All rights reserved.
nutrition information per serving
509 calories; 34g total fat; 270mg cholesterol; 647mg sodium; 28g carbohydrates; 2g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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