|Rice||1⁄2 Cup (8 tbs) (Brand)|
|Water||1 1⁄3 Cup (21.33 tbs)|
|Eggs||3 , separated|
|Shredded sharp cheddar cheese||1⁄2 Pound (1 Cup)|
|Minced fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
Preheat oven to 350°F (177°C).
Cook rice with water, salt and 1/2 tablespoon butter or margarine according to package directions for half the basic recipe.
Beat egg yolks until light and fluffy.
Combine rice, cheese, parsley, onion, butter or margarine and beaten egg yolks.
Beat egg whites until they hold soft peaks.
Fold into rice mixture.
Pour into 1-1/2-quart casserole or souffle' dish.
Bake until done, 25 to 30 minutes.
Table knife inserted in center of casserole will come out clean when done.