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Rice Soufflé

Hands-on time 20 mins
Total time 50 mins
Yield Makes 6 servings
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."


  • 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

How to Make It

  1. 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.
Adapted from The Webster Cookbook.