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Cheesy Rice Souffle

Cook Time: 10 minutes

Servings: 8

IACP "5 Ingredient Challenge" recipe contest winner- Fran Jenkins(2004)


  3 cups cooked brown rice

  1-2/3 cups hot milk

  1/2 cup butter, cut into small pieces

  4 oz Parmesan cheese, freshly grated

  4 oz Swiss cheese, grated

  6 eggs, separated

  Salt and pepper to taste

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Preheat oven to 350 degrees. In large bowl, combine rice with milk, butter, Parmesan and Swiss cheeses; set aside.

Beat egg whites until stiff in large bowl. Beat egg yolks in small bowl and add to cooled rice mixture.

Gently fold egg whites into rice mixture and pour into a lightly-greased 2-quart soufflé dish.

Bake on middle rack in preheated oven 30 minutes; increase heat to 450 degrees for an additional 8 to 10 minutes, or until top is golden brown.

Calories 509

Total Fat 34.00g 

Cholesterol 270.00mg 

Sodium 647.00mg 

Total Carbohydrate 28.00g 

Dietary Fiber 2.00g 

Protein 23.00g