Swiss Rice Souffle
|Rice||3⁄4 Cup (12 tbs) (uncooked)|
|Milk||2 Cup (32 tbs)|
|All purpose flour||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Natural swiss cheese||8 Ounce, shredded|
Cook rice uncovered in 2 cups milk over low heat till tender (about 15 minutes), stirring frequently with a fork.
When all milk is absorbed, remove from heat.
Melt butter; blend in flour and salt.
Add 2 cups milk.
Cook, stirring constantly, till smooth and bubbly.
Remove from heat.
Stir until cheese is melted.
Beat egg yolks till thick and lemon-colored.
Fold cheese mixture into yolks; cool slightly.
Beat egg whites to stiff peaks; fold yolk mixture into whites.
Pour into ungreased 1 1/2 quart souffle dish or casserole.
Bake in moderate oven (350°) for 65 minutes or till knife inserted half way between center and edge comes out clean.
Serving size: Complete recipe
Calories 2695 Calories from Fat 1484
% Daily Value*
Total Fat 168 g258.8%
Saturated Fat 101 g505.1%
Trans Fat 0 g
Cholesterol 1187.7 mg395.9%
Sodium 3762.1 mg156.8%
Total Carbohydrates 184 g61.4%
Dietary Fiber 3 g12.1%
Sugars 28.3 g
Protein 113 g226.2%
Vitamin A 109.2% Vitamin C
Calcium 245.9% Iron 30.9%
*Based on a 2000 Calorie diet