
Cheddar Rice Soufflé
Directions
- PREP TIME
20 minutes - TOTAL TIME
45 minutes - YIELD
4 soufflés; 4 servings (1 serving = 1 soufflé)
- 2 tablespoons un-salted butter
- 2 tablespoons un-bleached flour
- 1/8 teaspoon dry mustard
- 2/3 cup fat free milk or milk
- 1 1/4 cups shredded extra sharp cheddar cheese (5 oz.)
- 2 egg yolks, slightly beaten
- 1/2 cup cold, cooked rice or brown rice
- 2 tablespoons sliced green onion
- 2 egg whites
Directions
- In small saucepan melt butter. Stir in flour and mustard. Add milk. Cook over medium heat, stirring constantly, until boiling and thickened. Remove from heat. Add cheese, a little at a time, stirring until melted after each addition.
- Slowly add cheese mixture to egg yolks, stirring constantly. Cool slightly. Stir in rice and onion.
- In small mixing bowl beat egg whites on high speed of electric mixer until stiff peaks form (tips stand straight). Gently fold egg white into cheese mixture. Spoon into 4 ungreased 1 1/2-cup soufflé dishes, ramekins or custard cups. Bake at 350°F about 25 minutes or until a knife inserted near center comes out clean. Serve immediately.