Italian Rice Souffle
|Rice||3⁄4 Cup (12 tbs), uncooked|
|Milk||2 Cup (32 tbs)|
|All purpose flour||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|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; stir in flour; cook and stir 1 minute.
Remove from heat; gradually add 2 cups milk.
Cook and stir till smooth, bubbly.
Remove from heat.
Add salt, cheese; stir till cheese melts.
Beat egg yolks till thick and lemon colored.
Fold in cheese mixture; cool slightly.
Beat egg whites to stiff peaks; fold cheese mixture into whites.
Pour into un greased 1 1/2 quart souffle dish or casserole.
Bake in moderate oven (350Â°) 65 minutes or till knife inserted comes out clean.