CHEESY RICE SOUFFLE
IACP "5 Ingredient Challenge" recipe contest winner- Fran Jenkins
Yield: Makes 6 to 8 servings.
• 3 cups cooked brown rice
• 1 2/3 cups hot milk
• 1/2 cup butter, cut into small pieces
• 4 ounces Parmesan cheese, freshly grated
• 4 ounces Swiss cheese, grated
• 6 eggs, separated
• Salt and pepper to taste
Preheat oven to 350 degrees.
In large bowl, combine rice with milk, butter, Parmesan and Swiss cheeses; set aside.
Beat egg whites until stiff in large bowl.
Beat egg yolks in small bowl and add to cooled rice mixture.
Gently fold egg whites into rice mixture and pour into a lightly-greased 2-quart soufflé dish.
Bake on middle rack in preheated oven 30 minutes; increase heat to 450 degrees for an additional 8 to 10 minutes, or until top is golden brown.
Serving Size 6
Amount Per Serving
Total Fat 34g
Total Carbohydrate 28g
Dietary Fiber 2g
USA Rice Federation (www.usarice.com)