rice souffle

How To Make rice souffle

• 1

  Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add rice and the next 6 ingredients; stir well. Remove from heat, and let cool completely.
• 2

  Beat the egg yolks at high speed of an electric mixer until thick and lemon colored. Add the egg yolks to the rice mixture; stir well.
• 3

  Beat the egg whites (at room temperature) at high speed until stif peaks form. Fold one-third of the beaten egg whites into rice mixture; gently fold in the remaining egg whites.
• 4

  Spoon the rice mixture into an ungreased 1 1/2-quart casserole. Bake, uncovered, at 325° for 45 minutes to 1 hour or until a knife inserted in the center of the souffle comes out clean. Serve immediately.
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