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    You are in: Home / Recipes / Rice Souffle Recipe
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    Rice Souffle

    Rice Souffle. Photo by Chef #1803697957

    1/2 Photos of Rice Souffle

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Roxygirl in Colorado's Note:

    This turned out to be my favorite dish this Christmas! This is not a skimpy rice dish. It puffs up beautifully (and evenly) in your pan and resembles a hearty potato dish. Everyone loved it at our table. It would go just as nicely with a steak dinner, too. This was taken from a church cookbook in Virginia. I doubled it and cooked it in a 9x13 pan.

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    Units: US | Metric


    1. 1
      Melt butter in heavy saucepan over low heat.
    2. 2
      Add flour, stirring until smooth.
    3. 3
      Cook 1 minutes, stirring constantly.
    4. 4
      Gradually add milk and cook until mixture is thickened and bubbly.
    5. 5
      Add rice and next 6 ingredients.
    6. 6
      Stir well and remove from heat to cool completely.
    7. 7
      Beat egg yolks at high speed of an electric mixer until thick and lemon colored.
    8. 8
      Add egg yolks to rice mixture and stir well.
    9. 9
      Beat egg whites (at room temperature) until stiff peaks form.
    10. 10
      Fold 1/3 of beaten egg whites into rice mixture.
    11. 11
      Gently fold in remaining egg whites.
    12. 12
      Spoon rice mixture into an ungreased 1-1/2 quart casserole.
    13. 13
      Bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean.
    14. 14
      Serve immediately.

    Ratings & Reviews:

    • on September 01, 2007


      I just made this today and it came out great. I will for sure make it again next time I need a special dish. Might not make it all the time because there is little more time involved then what I like for a day to day recipe, but it was very good when it was done.

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    • on June 16, 2006


      This was really great Roxygirl. We enjoyed this rice & egg dish very much. It was worth the time and extra effort. It had an amazing texture, firm yet creamy, tasty, tasty, tasty. A nice way to use left over rice. Thank you so much for sharing.

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    • on May 10, 2006


      I can't believe this yummy recipe hasn't been reviewed yet!I made this last night to go with some steaks as a change from some sort of potatoes and it was great! You do need to start this early tho- the rice neeeds to be cooked ahead of time and the sauce mixture needs to be cooled before the addition of the egg yolks and beaten whites, but this is well worth the effort. The presentation as this dish comes from the oven is beautiful and this is elegant enough to serve to guests!Thanks, Roxygirl, for posting this!

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    Nutritional Facts for Rice Souffle

    Serving Size: 1 (177 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 302.3
    Calories from Fat 162
    Total Fat 18.1 g
    Saturated Fat 10.6 g
    Cholesterol 154.1 mg
    Sodium 472.9 mg
    Total Carbohydrate 20.4 g
    Dietary Fiber 0.3 g
    Sugars 0.5 g
    Protein 13.9 g

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