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Puffed Cheddar-Rice Casserole

Photo: Ryan Benyi
Prep time 15 mins
Bake time 50 mins
Yield Serves 6

Ingredients

  • 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

Nutrition Information

  • 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

  1. Preheat oven to 350ºF. Butter a 3-quart round soufflé or other baking dish.

  2. 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.

  3. 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.