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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
Mrs. William W. LaViolette
Ingredients:
1 1/2 Cup(s) milk 1/2 c cream of rice
1/2 Cup(s) mild cheddar, shredded 2 tb butter
1/2 Teaspoon(s) salt 1 x grated parmesan, optional
3 eggs, separated |
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