Italian Rice Souffle Recipe
Ingredients
| Rice | 3⁄4 Cup (12 tbs), uncooked | |
| Milk | 2 Cup (32 tbs) | |
| Butter | 6 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Swiss cheese | 8 Ounce, shredded | |
| Egg yolks | 4 | |
| Egg whites | 4 |
Nutrition Facts
Serving size: Complete recipe
Calories 3082 Calories from Fat 1483
% Daily Value*
Total Fat 168 g258.5%
Saturated Fat 101 g505.1%
Trans Fat 0 g
Cholesterol 1187.7 mg395.9%
Sodium 5054.3 mg210.6%
Total Carbohydrates 192 g64.2%
Dietary Fiber 3 g12.1%
Sugars 33.7 g
Protein 195 g389.1%
Vitamin A 109.2% Vitamin C
Calcium 252.3% Iron 31.3%
*Based on a 2000 Calorie diet
Directions
When all milk is absorbed, remove from heat.
Melt butter; stir in flour; cook and stir 1 minute.
Remove from heat; gradually add 2 cups milk.
Cook and stir till smooth, bubbly.
Remove from heat.
Add salt, cheese; stir till cheese melts.
Add rice.
Beat egg yolks till thick and lemon colored.
Fold in cheese mixture; cool slightly.
Beat egg whites to stiff peaks; fold cheese mixture into whites.
Pour into un greased 1 1/2 quart souffle dish or casserole.
Bake in moderate oven (350°) 65 minutes or till knife inserted comes out clean.
Serve immediately.
Chef
