Cheddar Rice Souffle (Leftover Rice)

Cheddar Rice Souffle (Leftover Rice) created by NewEnglandCook

Uses 2 cups of cooked white rice. It's from Traditions by the Oak Knoll School of the Holy Child, submitted by Theresa Patterson. If you double this recipe, double the cooking time too. I haven't made this yet but it sounds like a quick and easy recipe that kids would like too.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350 degrees F.
  • Mix the butter, cheese and milk.
  • Add the cooked rice, salt, and mustard.
  • Beat eggs slightly and add to the mixture.
  • Stir and pour into a greased, shallow, 9 inch X 9 inch or 7 inch X 11 inch casserole dish.
  • Sprinkle top lightly with paprika, if desired.
  • Bake for 30 minutes or until lightly browned on top.
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RECIPE MADE WITH LOVE BY

@Oolala
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@Oolala
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"Uses 2 cups of cooked white rice. It's from Traditions by the Oak Knoll School of the Holy Child, submitted by Theresa Patterson. If you double this recipe, double the cooking time too. I haven't made this yet but it sounds like a quick and easy recipe that kids would like too."
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  1. NewEnglandCook
    Really easy & yummy recipe. <br/>I amended the recipe and added some marinated roasted red peppers, as well as some parm cheese, black pepper and a bit less milk. <br/>I also topped it with some smoked paprika and some french fried onions for some crunch. <br/>Great recipe and a keeper. Thanks Oolala.
    Reply
  2. NewEnglandCook
    Cheddar Rice Souffle (Leftover Rice) Created by NewEnglandCook
    Reply
  3. Lunarcleo
    I found this looking for something to do with a bunch of leftover basmati rice. Very tasty, although a very mild flavor. I like Martha's suggestion in the future of adding something like chiles or other spices to bump up the flavor. Seeing didyb's review, I decreased the amount of milk to around 1 2/3 cup and used a bit extra rice (around 1/4 cup extra). I also increased the cook temp to 375 and it still took about 45 min. I suspect we will be making this again, with some modifications as I mentioned already.
    Reply
  4. didyb
    It was good. I had to increase the temp and cook time to get in done in 45 minutes. Next time I will decrease the amount of milk by 1/2 cup to help it get done in 30 minutes at 350. I had leftover mexican rice so it had some extra flavor to it. The idea of adding chilies is a good idea. Thanks for a good rice recipe.
    Reply
  5. jpskinner
    I had left over brown rice and it worked very nicely. Also, I tool Martha's advice and added more salt...a word of caution, 1 t. is too much!!! My family is used to my oversalting, unfortunately, but I would say 1/2 t. would work well. I think it's a great recipe. Something I was looking for for this leftover (healthful) brown rice. Thanks.
    Reply
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