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Swiss Rice Souffle

The.french.connection's picture
Ingredients
  Rice 3⁄4 Cup (12 tbs) (uncooked)
  Milk 2 Cup (32 tbs)
  Butter/Margarine 6 Tablespoon
  All purpose flour 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Natural swiss cheese 8 Ounce, shredded
  Egg yolks 4
  Egg whites 4
Directions

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.
Add cheese.
Stir until cheese is melted.
Add rice.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Cheese

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