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CHEESY RICE SOUFFLE

3 eggs, divided
1 cup cold cooked rice
1/2 cup skim milk
4 ounces shredded cheddar cheese
salt and pepper, to taste

With your eggs separated beat the egg whites to a stiff peak; set aside.  Place egg yolks in a large bowl
and stir together.  Add rice, milk, cheese and salt and pepper and mix well.  Fold in the egg whites being
careful not to deflate the mixture.  Pour into a greased casserole dish.  Use a dish between
1 quart and 2 quarts in size.  Bake at 350 for 30 - 40 minutes or until top is browned and soufflé is set. 
Makes 6 servings.

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