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.