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.
4 points on ITrackBites Better Balance
Let's Cook YouTube Video
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.
4 points on ITrackBites Better Balance
Let's Cook YouTube Video
