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Italian Rice Souffle

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  Rice 3⁄4 Cup (12 tbs), uncooked
  Milk 2 Cup (32 tbs)
  Butter 6 Tablespoon
  All purpose flour 3 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Swiss cheese 8 Ounce, shredded
  Egg yolks 4
  Egg whites 4

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.
Add rice.
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 (350°) 65 minutes or till knife inserted comes out clean.
Serve immediately.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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

Italian Rice Souffle Recipe