- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup milk
- 1 1/2 cups shredded sharp Cheddar
- 4 large eggs, separated, plus 1 large egg white
- 1/4 teaspoon salt
- 1 1/4 teaspoons paprika
- 1 1/2 cups cooked white rice
- 1/4 teaspoon cream of tartar
- calories 282
- fat 17 g
- satfat 9 g
- protein 14 g
- carbohydrate 17 g
- fiber 0.0 g
- cholesterol 186 mg
- sodium 360 mg
How to Make It
Preheat oven to 350ºF. Butter a 3-quart round soufflé or other baking dish.
In a saucepan over medium heat, melt butter. Whisk in flour until smooth. Whisking constantly, slowly pour in milk and cook until thick and bubbling, about 3 minutes. Reduce heat to low and stir in cheese until melted; remove from heat.
In a bowl, stir together egg yolks, salt and 1 tsp. paprika. Whisk in cheese sauce and rice. In another bowl, with an electric mixer on high speed, beat egg whites with cream of tartar until stiff but still glossy. Stir 1/4 of beaten egg whites into rice mixture to lighten, then gently fold in remaining egg whites. Spoon into prepared dish and dust with remaining 1/4 tsp. paprika. Bake until puffy, golden brown and just set in center, 45 to 50 minutes. Serve immediately.