Ingredients
1 1/2 c Milk
1/2 c Mild cheddar, shredded
1/2 ts Salt
3 ea Eggs, separated
1/2 c Cream of Rice
2 tb Butter
1 x Grated Parmesan, optional
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Combine milk and salt; scald. Sprinkle in Cream
of Rice and cook, stirring
constantly, for 1 minute. Remove from heat, cover, and let stand
4 minutes.
Add butter and cheese; stir until melted. Beat egg whites until
stiff but
not dry. Beat egg yolks until lemon colored. Gradually blend
warm rice
mixture into egg yolks. Fold in about 1/3 of beaten egg whites,
then
remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking
dish, OR,
first lightly butter the souffle dish and dust with Parmmesian
cheese.
Sprinkle top lightly with Parmesan. Bake in preheated 325 degree
oven until
puffed and golden brown, about 40 minutes. Serve immediately.
Makes 4 servings.
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