1 hr 5 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.
My Private Note
Units: US | Metric
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups cooked long-grain rice
- 1 1/2 cups shredded sharp cheddar cheese
- 1 tablespoon minced green onion
- 1 tablespoon minced fresh parsley
- 1/2 teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 3 eggs, separated
- 1Melt butter in heavy saucepan over low heat.
- 2Add flour, stirring until smooth.
- 3Cook 1 minutes, stirring constantly.
- 4Gradually add milk and cook until mixture is thickened and bubbly.
- 5Add rice and next 6 ingredients.
- 6Stir well and remove from heat to cool completely.
- 7Beat egg yolks at high speed of an electric mixer until thick and lemon colored.
- 8Add egg yolks to rice mixture and stir well.
- 9Beat egg whites (at room temperature) until stiff peaks form.
- 10Fold 1/3 of beaten egg whites into rice mixture.
- 11Gently fold in remaining egg whites.
- 12Spoon rice mixture into an ungreased 1-1/2 quart casserole.
- 13Bake uncovered at 325 degrees for 45 minutes- 1hour or until a knife inserted in center of souffle comes out clean.
- 14Serve immediately.
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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