Rice Soufflé

Adapted from The Webster Cookbook, this casserole is a versatile side dish. "This cookbook is one of my prized possessions," says Webster resident Gladys Clark. "It is a historical book of our community with simple, delicious recipes."

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 50 Minutes

Ingredients

1 cup cold cooked long-grain rice
3 large eggs, separated
1/2 cup milk
2 tablespoons butter, melted
1/2 cup freshly grated sharp Cheddar cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Vegetable cooking spray

Preparation

Preheat oven to 300°. Stir together rice and egg yolks in a medium bowl. Stir in milk, melted butter, cheese, salt, and pepper. Beat egg whites at high speed with an electric mixer 2 to 3 minutes or until stiff peaks form; fold into rice mixture. Pour rice-and-egg white mixture into a lightly greased (with cooking spray) 8-inch square baking dish, and bake 30 to 35 minutes or until golden.

Note:

Adapted from The Webster Cookbook.

September 2014